Barley-Vegetable Medley

This recipe (in it's original, pre-Kristened form) is from the Better Homes and Garden New Cook Book (pg. 71), with a slight variation based upon our likes (and, more honestly, what we already had in our pantry!).  It's a great side dish, and I think it tastes a bit like vegetable soup - super yummy!

What You'll Need:

1 can corn

1/2 c. quick-cooking barley

1/2 c. chopped onion (about 1 medium)

1/2 c. chopped green sweet pepper

1/2 c. chopped carrot

2 beef bouillon cubes

1/2 tsp. dried basil, crushed

1/4 tsp. dried thyme, crushed

1/4 tsp. dried oregano, crush

1/8 tsp. pepper

1/2 can (so 4 oz.) tomato sauce

What to Do:

1. Bring 1 1/2 cups water to boil.  Stir in all ingredients EXCEPT the tomato sauce.  Return to boiling; reduce heat.  Cover and simmer about 10 minutes (until barley is tender), stirring occasionally.

2.  Drain barley mixture.  Stir in tomato sauce.  Cook and stir about 1 minute more.

Makes 6 side-dish servings.  100 calories, 1 g. fat, and 22 g. carbs per serving.