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Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Salad oil

  2. 1 tablespoon 15ml Onions (large)

  3. 1 tablespoon 15ml Green peppers (medium)

  4. 1/4 cup 59ml Barley

  5. 1/2 -- beef bouillon

  6. 1 Carrots - cut in chunks (large)

  7. 1 Tomatoes(large)

  8. 1/2 Zucchini - cut 1 1/2" (medium)

  9. 3/8 lb 170g / 6oz Green beans - cut in half

  10. 5 oz 142g Frozen peas

  11. 1/4 Cauliflower - separated

  12. 1 tablespoon 15ml Lemon juice

  13. 1/2 Garlic

  14. 1 teaspoon 5ml Salt

  15. 1/2 teaspoon 2 1/2ml Paprika

Instructions Jump to Ingredients ↑

  1. * Tomatoes should be peeled and quartered about a half an hour before serving: 1. In a 12" skillet over medium high heat, in hot oil, cook onions and green peppers until browned, about 10 minutes. Stir often.

  2. In a 13" x 9" baking dish or 3 1/2 quart casserole dish, combine barley, bouillon, and 1 cup water. Add carrots, tomatoes, zucchini, green beans, peas, cauliflower, then onion mixture.

  3. In cup, combine lemon and garlic; pour over vegetables; sprinkle with salt and paprika.

  4. Bake in a 400F. Oven 1 1/2 hours or until barley is tender.

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