Barley Rice Stew

• 1/2 cup barley
• 1/2 cup white rice
• 1/2 cup dried minced onion
• 1/3 cup imitation bacon bits
• 1/4 cup chicken bouillon granules
• 1 tablespoon brown sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried minced garlic
• 1/2 teaspoon celery salt
• 7 cups water

1. Creating the Jar:
2. Wash and thoroughly dry a 1-pint wide-mouth canning jar.
3. 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.
4. Make the layers as level as possible.
5. Secure the lid, and decorate as desired (see Notes).
6. Attach the following instructions for making the stew:
7. BARLEY RICE STEW
8. Pint-Jar Yield: 6 (1 cup) servings
9. In addition to the contents of the jar, you will need to add the following ingredient:
10. 7 cups water
11. For quart jar, double the ingredient amount.
12. Combine the water and contents of the Jar in a medium-sized pot, and bring to a boil over medium-high heat.
13. Reduce the heat to low, stir, and cower.
14. Stirring occasionally, simmer for 1 hour, or until the barley is tender and the stew is thick.
15. Serve hot.
16. Refrigerate any leftovers in an airtight container for up to 1 week.

barley, white rice, onion, bacon bits, chicken bouillon granules, brown sugar, basil, oregano, black pepper, garlic, celery salt, water

Taken from www.cookstr.com/recipes/barley-rice-stew (may not work)