By Charlotte J on May 16, 2006
Photo by lolablitz
Photo by lolablitz
"One dish meal"
Serving Size: 1 (268 g)
Servings Per Recipe: 6
"This is one of my favourite go to recipes. I replaced the water with beef broth to give it a little more flavour. It's one of those recipes that always seems to turn out, easy to make but it looks like you slaved in the kitchen."
"Super recipe! Served over mashed potatoes with a side of roast asparagus. Skipped the celery and added extra peppers. Used Goya barley and it was perfectly soft after 30 min. So good, reminded me a little of shepherd's pie filling with a kick from the chilli sauce. Thanks for the keeper!"
"Very, very yummy! I used leftover roast beef and fresh tomatoes rather than canned, but otherwise followed this recipe exactly. It was just barely enough for our family of 5. A great way to use up leftover roast, for sure!"
"We enjoyed this recipe very much. Cooked it just like you posted. We simply just ate it out of a bowl and got our bellys full. Simple to follow recipe. Thank You for posting. Hugs"
"This was a great hearty meal for when you are hungry and you want something good and filling. I added a beef bullion cube to add some flavor. I also served with mashed potatoes and mixed steamed vegies. Be careful with the chili sauce because mine kind of dominated the flavor pool. I added a little less then half a cup and it was almost too much. I used 2 cans of tomatoes and it tasted great but probably could have cut it down to one. I had to add more H20 about half way through. Thank you for the great tasting low cost recipe :)"
"Good meal! As others stated I served with mashed potatoes and mixed veggies, it was a good combination. I used pearl barley and found that I needed to really watch and keep adding liquid. My barley took the full hour to cook all the way. Yummy! My husband said it reminded him of my shephard's pie - which I'm thinking would be a nice way to serve leftovers sometime."
"Such a versatile and yummy one dish meal! I used the whole pepper (red), just one can diced tomatoes, and left out the celery. As others had suggested I used low sodium beef broth in place of the water for extra flavor. This was my first adventure with barley and I was pleasantly surprised."
"I made this for our dinner on 12/30/07 and it was really very good.Since we don't care for celery and green peppers I added peas & carrots that I had leftover for color.And I only had one can of tomatoes,and that seemed to work just fine.This was a very hearty meal on it's own,but to make it even heartier I served it over mashed potatoes.SO added a little water to some of the leftovers next day and made himself some soup.Thanks for posting,and "Keep Smiling:)""
"Added corn like others have suggested put a little hot sauce on before serving. Excellent"
"Great flavor, easy to make, and no expensive ingredients. I used ground chuck, petite diced tomatoes, and beef broth instead of water. Cooked for 35 minutes using the quick cooking barley and enjoyed true comfort food for supper. DH had two helpings! Nice recipe Charlotte, thank you."
"This is a flavorful, nicely textured, one-dish stovetop meal. It's the same as the recipe I've been using for years from The More with Less Cookbook. It's easy to put together and always turns out great. Sometimes I add extra vegetables and a bit of tabasco sauce."
"Wow, what a flavorful, easy meal to prepare. I followed the recipe to the letter and did add peas and corn the last 15 minutes as suggested by ksduffster and thought it added alot. My husband says this is a "doer again"! Thanks, Carole in Orlando"
"This was awesome! It was so easy to pretty much just throw everything in the skillet and let it simmer. I used regular pearl barley and cooked it for about 50 minutes. I omitted the celery because my celery was suspect, substituted V8 for half the water to make it a little richer, and added a cup each of frozen peas and corn about 15 minutes before it was finished cooking so that it would be a more substantial meal. It was also good at lunch the next day. No boring leftovers here! Thanks for the recipe!"