Recipe by chia
got a similar recipe in my email, it reads : "Quick-cooking barley replaces rice in this classic Caribbean combo. Barley is rich in soluble fiber and makes a good whole-grain choice because it is digested slowly, leaving you feeling satisfied longer." as a barley lover i had to try it, and add my own ingredients.i used fresh grown peppers ,tomatoes,and a handful of fresh oregano and basil. enjoy!
- 9.85 ml canola oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 clove garlic, minced
- 1.23 ml ground cumin
- 354.88 ml reduced-sodium chicken broth or 354.88 ml vegetable broth
- 177.44 ml quick-cooking barley
- 2.46 ml dried oregano or 14.78 ml fresh oregano, to taste
- 439.41-538.64 g canned black beans, rinsed,drained
- 118.29 ml chopped fresh tomato
- salt and pepper
- 29.58 ml chopped fresh cilantro or 29.58 ml basil (optional)
Directions See How It's Made
- Heat oil in a large nonstick skillet over medium heat.
- Add onion, bell pepper and garlic; cook, stirring frequently, until onion is barely tender, about 5 minutes.
- Add cumin and cook for 30 seconds more.
- Add broth, barley and oregano, increase heat and bring to a boil.
- Reduce heat to low, cover and simmer until the barley is tender and most of the liquid has been absorbed, about 10 minutes.
- Gently stir in beans and tomatoes and heat through.
- season with salt and pepper to taste.
- Sprinkle with cilantro or basil (if using) just before serving.