Charred Bell Peppers and Sausage with Pearled Barley

By Shawn

Bountiful cookbook

Ingredients

• 1 c pearled barley
• 2 T olive oil
• 2 large bell peppers, cut into large slices
• 1/2 medium sweet onion, sliced
• 4 cloves garlic
• 1 lb. uncooked sausage, pinched into small pieces
• 1 T fish sauce

Preparation

Step 1

1. In a pot, combine the barley with 2 1/2 c of water; bring to simmer, then reduce heat to low and simmer uncovered for 35 minutes or until water is absorbed
2. Heat a large sauté pan over med-high heat. Add the oil and pepper slices. Cook, stirring occasionally, for 5 minutes or until peppers have developed a nice char.
3. Reduce the heat to medium, add the onion, garlic and sausage. When the sausage begins to firm up (about 1 minute), stir to lift the peppers on top of the sausage. Cook, stirring occasionally, for 5 minutes more, or until the sausage is cooked through
4. Add the barley and fish sauce, stir to combine and heat until the barley is warm.