1 cup whole corn
1/2 cup quick-cook barley
1/2 cup chopped onion (1 small)
1/2 cup chopped green pepper
1/2 cup coarsely shredded carrot
2 t instant beef bouillon
1/2 t dried basil
1/4 t dried thyme
1/4 t dried oregano
1/8 t fresh ground pepper
1 large tomato, chopped
Bring 1 1/2 cup water to boil. Add all ingredients except tomato. Return to boil, then reduce heat and simmer covered 10 minutes, until barley is tender. Drain. Stir in tomato over same heat until tomatoes heated through.
This was pretty simple to make. I was skeptical that it didn't have any salt and I find that usually starches (like barley) cooked without salt are pretty bland. The bouillon, plus the additional herbs make it well seasoned, and the bouillon I use is actually Penzey's beef soup base, which is less salty than regular bouillon. AND I'm a salt junkie, so it must have been the additional spices that really bring this up to tasty.
This probably would be considered four large side-dish servings. I would serve it the same way as a rice-pilaf.
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