Ingredients
1
cup uncooked barley
1/2
cup water
2
tablespoons butter or margarine, melted
3/4
teaspoon seasoned salt
1/2
teaspoon dried thyme leaves
1/4
teaspoon pepper
1
medium onion, chopped (1/2 cup)
1
can (14 ounces) chicken broth
1
cup frozen green peas (from 1-pound bag)
1/4
cup finely chopped drained roasted red bell peppers (from 7-ounce jar)
Preparation
Mix all ingredients except peas and bell peppers in 3 1/2- to 4-quart slow cooker.
Cover and cook on low heat setting 5 to 6 hours or until barley is tender.
Stir in peas and bell peppers. Cover and cook on high heat setting 15 to 20 minutes or until hot.
