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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Add zip to supper by serving your family this Southwestern-style stew shared by the National Barley Foods Council. It's a zesty change of pace from the traditional beef stew.National Barley Foods Council, Mary Sullivan, Spokane, Washington Ingredients:
1 cup chopped onion |
1 cup chopped celery |
1 garlic clove, minced |
3 tablespoons canola oil |
2 quarts beef or chicken broth |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 cup medium pearl barley |
1 cup lentils |
1 can (4 ounces) chopped green chilies |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1/8 teaspoon cayenne pepper |
Directions:
1. In a soup kettle or Dutch oven, saute onion, celery and garlic in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until barley is tender, stirring occasionally. Yield: 12 servings (3 quarts).
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