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Before you jump to Barley Stew w/Smoked Chicken Sausage recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. Those days are over, and it appears we all recognize our role in stopping and conceivably reversing the damage being done to our planet. According to the industry experts, to clean up the environment we are all going to have to make some improvements. Each and every family ought to start making changes that are environmentally friendly and they must do this soon. Here are a number of tips that can help you save energy, primarily by making your kitchen area more green.
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The kitchen on its own gives you many small means by which energy and money can be saved. Efficient living is something we can all do, without difficulty. Largely, all it will take is a bit of common sense.
We hope you got benefit from reading it, now let’s go back to barley stew w/smoked chicken sausage recipe. To make barley stew w/smoked chicken sausage you only need 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Barley Stew w/Smoked Chicken Sausage:
- Take 1 cup Barley
- Use 1 large chicken, roasted garlic, & gruyere cheese smoked sausage (I used Aidells)
- Prepare 2 18.5 oz cans of vegetable soup (I used Progresso Vegetable Classics - Garden Vegetable)
- Use 1 pinch sea salt to taste
- You need 1 pinch ground black pepper to taste
- You need 1 tsp cayenne pepper to taste
- Prepare 1/2 tsp ground mustard
- Get 1 bay leaf
Instructions to make Barley Stew w/Smoked Chicken Sausage:
- Rinse barley under cold water.
- Place rinsed barley in a 3 quart pot with 4 cups of cold water, a splash of EVOO, the bay leaf, and a pinch of sea salt.
- Cover & bring to a rolling boil. Reduce to medium heat. Watch to make sure it doesn't boil over. Cook for 30 mins, no peeking.
- While the barley is cooking, cut the sausage into 1/4 inch pieces.
- Remove the barley from the heat and stir, making sure to gently scrape the bottom. Most of the water should be gone. If not, drain off most of what's left, but don't trip if there is still a small amount in the bottom of the pan.
- Add 2 cans of the vegetable soup, cut sausage, sea salt, ground black pepper, ground mustard, & cayenne pepper. Stir to combine.
- Place back on high heat and stir until it starts to bubble. Immediately reduce heat to medium, cover again, and cook for another 15 mins.
- Take off of heat, stir, put in a bowl and serve with a nice piece of crusty bread with butter or pesto… Enjoy!
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