Barley Rice Stew

 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 of water
Double ingredients for quart-size jar

1. Place all of the jar ingredients in a medium-sized pot. Add the water and stir well.
2. Bring to a boil over medium-high heat. Reduce the heat to low, stir, and cover. Stirring occasionally, simmer for 1 hour, or until the rice and barley are tender and the stew is thick. Serve hot.
3. Refrigerate any leftover stew in an airtight container for up to 1 week.