Barley With Corn And Red Pepper
|Italian dressing||1⁄2 Cup (8 tbs)|
|Red pepper||1 Medium, chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Pearled barley||1 Cup (16 tbs), uncooked|
|Chicken broth||1 3⁄4 Cup (28 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Finely chopped coriander/Parsley||2 Tablespoon (Cilantro)|
|Lime juice||1 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Canned whole kernel corn||7 Ounce, drained (1 Can)|
In large saucepan, heat Italian dressing and cook red pepper with onion over medium heat, stirring occasionally, 5 minutes or until tender.
Stir in barley and cook, stirring constantly, 1 minute.
Stir in broth, water, coriander, lime juice, cumin and pepper.
Simmer covered 50 minutes or until barley is done.
Stir in corn.