Barley-Vegetable Sauté

 

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

• 1 Melt butter in 10-inch skillet over medium-high heat.
• 2 Cook onion, bell pepper and garlic in butter about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
• 3 Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.