Recipe: Beefy Barley (with onions and peppers, using beef broth)

BEEFY BARLEY

2 cans (14 ounces each) ready-to-serve beef broth
1 cup uncooked barley (not a quick or instant version)
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 medium-sized onion, chopped
1 red or green bell pepper, chopped

In a medium saucepan, bring the beef broth to a boil over medium-high heat. Add the barley, cumin, and black pepper. Reduce the heat to low, cover and simmer 45 to 50 minutes, or until the barley is tender and all the liquid is absorbed. Remove the saucepan from the heat and set aside.

In a small skillet, heat the oil over medium-high heat. Saute the onions and peppers until soft and lightly browned.

Add to the cooked barley. Mix well and serve.

TO MAKE AHEAD:
If you're not serving this right away, it can be reheated in the microwave. Or, place it in a 1 1/2-quart casserole dish that has been coated with nonstick cooking spray, cover, and refrigerate. When ready to serve, preheat the oven to 325 degrees F and heat the covered barley casserole for 20 to 25 minutes, or until completely hot.

Source: Mr. Food