10 servings
3 tbsp. canola oil
2 Medium Onions, peeled & diced
2 Large Carrots, scraped & diced
2 Stalks Celery, chopped
28-oz. can tomatoes, chopped
8 c water
1 tsp. dried basil
1/2 tsp. dried thyme
2 tsp. salt
1/4 tsp. pepper
1 c pearl barley or brown rice
2 c frozen green beans or peas
1 tbsp. chopped fresh dill
Sauté onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil. Stir in barley and lower heat.
Cook slowly, covered, 1 1/2 hours, until barley is tender.
Stir in beans or peas during last 10 minutes of cooking. Remove from heat and stir in dill.
Serves 10-12.
Good for informal lunch or supper.
Recipe section