Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Margarine

  2. 1 tablespoon 15ml Onion - diced (medium)

  3. 3 oz 85g Mushrooms - sliced

  4. 1 cup 237ml Reduced sodium chicken or beef broth

  5. 1/2 cup 118ml Pearl barley

  6. 1 teaspoon 5ml Tabasco brand Pepper Sauce

  7. 1 teaspoon 5ml Red bell pepper - diced (medium)

  8. 1 teaspoon 5ml Zucchini - sliced (medium)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Melt margarine in 10-inch skillet over medium heat; add onion and mushrooms, cook 5 minutes, stirring occasionally. Add chicken broth, barley and Tabasco sauce. Over high heat, bring to a boil. Reduce heat to low; cover and simmer 20 minutes. Add red pepper and zucchini; cover and simmer 15 to 20 minutes longer or until barley is tender, stirring occasionally. Serve mixture hot or cold. This recipe yields 4 servings.


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