|Water||1 1⁄2 Cup (24 tbs)|
|Quick cooking barley||3⁄4 Cup (12 tbs)|
|Beef roast||1⁄4 Pound, cooked and cut into small pieces|
|Onion||1⁄4 Cup (4 tbs), finely chopped|
|Green pepper||1⁄4 Cup (4 tbs), finely chopped|
Bring water to a boil: stir in the barley and salt.
Reduce heat, cover and simmer for 10 to 12 minutes or until barley is tender; drain thoroughly.
Meanwhile, combine beef, onion and green pepper in nonstick skillet over medium heat.
Add the 2 T. (30 mL) water, cover and heat until vegetables are tender.
Drain off any excess water.
Add barley and heat thoroughly.
Season with salt and pepper to taste.