Barley Rice Stew Recipe
- ½ cup barley
- ½ cup white rice
- ½ cup dried minced onion
- 1/3 cup imitation bacon bits
- ¼ cup chicken bouillon granules
- 1 tablespoon brown sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon dried minced garlic
- ½ teaspoon celery salt
- 7 cups water
- Creating the Jar:
- Wash and thoroughly dry a 1-pint wide-mouth canning jar.
- Layer the ingredients in the jar shown at left, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.
- Secure the lid, and decorate as desired . Attach the following instructions for making the stew:
- BARLEY RICE STEW
- Pint-Jar Yield: 6 (1 cup) servings
- In addition to the contents of the jar, you will need to add the following ingredient:
- 7 cups water
- For quart jar, double the ingredient amount.
- Combine the water and contents of the Jar in a medium-sized pot, and bring to a boil over medium-high heat. Reduce the heat to low, stir, and cower. Stirring occasionally, simmer for 1 hour, or until the barley is tender and the stew is thick. Serve hot. Refrigerate any leftovers in an airtight container for up to 1 week.
