3 tbsp. butter
1 c. pearl barley
1/2 lb. smoked sausage, sliced, no casing
1/2 c. bell pepper, chopped
1/2 c. onion, chopped
1/2 c. celery, chopped
2 c. water
1 clove garlic, minced
1 can (16 oz.) stewed tomatoes
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper

In a large saucepan, melt 1 tablespoon butter, lightly brown sausage, remove and set aside. Add remaining butter, saute barley, vegetables and garlic until barley is browned. Return sausage to pan. Add water, tomatoes, seasonings. Bring to a boil. Cover and cook over low heat until liquid is absorbed, about 1 hour. 4 servings.