- 2 teaspoons butter or margarine
- 1 large onion, chopped
- 1 medium red or yellow bell pepper, chopped
- 1 garlic clove, crushed
- 4 cups cooked barley
- 2 tablespoons chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1 (16 ounce) package frozen whole kernel corn, thawed
- 1 (10 ounce) package frozen lima beans, thawed
- 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.