Mexican Barley Pilaf

I got this recipe from Yahoo! Health. It was posted there by miavita. This was very tasty and a nice departure from rice or pasta and a great way to eat whole grains. My husband will not eat beans, so I substituted corn for the black beans and it turned out great. Also, I was too lazy to chop onion and used some dried minced onion instead. I didn't have jalapenos on hand and still wanted the heat, so just added some red pepper flakes along with the other spices.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

•  nonstick cooking spray
• 1  yellow onion, diced
• 1  garlic clove, minced
• 1  teaspoon  seeded and finely chopped  jalapeno (optional)
• 1  cup pearl barley
• 2  medium  vine-ripened tomatoes, seeded and diced
• 1 1⁄2 teaspoons chili powder
• 1  teaspoon cumin
• 1  teaspoon sea salt
• 2 1⁄2 cups water
• 16  ounces  can black beans
• 1⁄4 cup  chopped fresh cilantro

Directions

1. Spray medium saucepan with cooking spray and place over medium heat. Add onions, garlic and jalapenos, if using. Cook, stirring, for 5 minutes.
2. Add barley and tomatoes and cook for 3 minutes. Stir in chili powder, cumin and salt. Add water and bring to a boil.
3. Reduce heat to low, cover and simmer for 40 minutes. Remove from heat and let stand 10 minutes.
4. Add black beans and cilatro; toss to combine. Let stand for 5 minutes to warm beans. Serve warm.