Ingredients
2
teaspoons butter or margarine
1
large onion, chopped (1 cup)
1
medium red or yellow bell pepper, chopped (1 cup)
1
garlic clove, crushed
4
cups cooked barley
2
tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/2
teaspoon salt
1
package (16 ounces) frozen whole kernel corn, thawed
1
package (10 ounces) frozen lima beans, thawed
Preparation
Melt butter in 10-inch skillet over medium-high heat.
Cook onion, bell pepper and garlic in butter about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.
