Friday, 14 December 2007

Barley & Salsa Pilaf

Here's a ridiculously simple dish that makes a great accompaniment to chops or steak, or broiled chicken or fish, or really, all kinds of things. And did I mention it's ridiculously simple? Leftovers can also be mixed with chicken stock for instant soup.

4 to 6 servings
1 hour - 5 minutes prep time

Barley and Salsa Pilaf1 cup pot barley
1 1/2 cups prepared salsa
2 1/2 cups water

Mix the above ingredients in your rice cooker, and turn it on. When it turns itself off, in about 1 hour, it is done.

Um, that's it. You can give it another stir before serving, if you like.

The amount of salt will depend on how salty your salsa is, so check it. It will need some. If you don't have a rice cooker, you could mix this in a deepish covered casserole dish, and bake it at 350°F for 1 hour.

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