| Recipe Ingredients: |
| 3/4 cup |
Barley Grits/Meal |
| 1 tsp |
Salt, or to taste |
| 2 tbsp |
Olive Oil |
| 1 |
Onion (large, finely diced) |
| 1 small |
Red Bell Pepper, seeded and finely diced |
| 1 small |
Green Bell Pepper, seeded and finely diced |
| 1 tsp |
Dried Thyme |
| 1/8 tsp |
Chipolte (ground) (Optional) |
| |
Freshly ground Black Pepper (to taste) |
Cooking Directions: |
| 1. |
Heat a heavy 3-quart saucepan over medium heat. Add barley. Stir frequently until barley emits a toasty aroma, about 3 minutes. Turn off heat. Stand back (barley will foam up) as you stir in 2
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| 2. |
Meanwhile, heat 1 tablespoon of the oil in a medium-sized nonstick skillet. Add onions and cook over medium-high heat, stirring occasionally, until limp and lightly browned, 3 to 5 minutes. Stir in bell peppers, thyme, chipotle (if using) and an additional
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| 3. |
Evenly coat the nonstick skillet with remaining tablespoon of oil and heat until sizzling. Transfer barley to skillet and press into an even layer. Cook over medium-high heat. After 3 minutes, use a spatula to loosen edges and gently slide spatula underneath hash to prevent sticking. Continue cooking until bottom is well browned, 5 to 8 more minutes. Reduce heat if bottom threatens to burn. Makes 4 servings.
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Barley Grits
Barley Grits, also known as barley meal, tiny chunks of the barley grain, can be substituted in recipes calling for grits or meal-hot breakfast cereal or in your favorite polenta recipe (the meal is slightly stickier than cornmeal).
Thyme
Whole thyme is used in many dishes. Primarily, it is used to flavor meat dishes(lamb), soups, and stews.
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