| 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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Thyme
Thyme is a fragrant and essential herb for any spice rack or cooking pantry. Our whole, pure dried thyme is wonderful for seasoning a rack of lamb, pork roast or batch of new potatoes.
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