Mexican Barley Pilaf

[Guest guest]

Mexican Barley Pilaf

 

 

Chewy, satisfying barley holds up well to the bold

flavors in this dish. Serve it as a main course or a

side dish to grilled chicken or tempeh.

 

 

Ingredients

 

 

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon sea salt

2 1/2 cups (20 fl oz/600 ml) water

1 15-ounce (450-g) can black beans, drained and

rinsed

1 tablespoons chopped fresh cilantro

- - No-stick cooking spray

1 - yellow onion, diced

1 clove garlic, minced

1 teaspoon seeded and finely chopped jalapeño,

optional

1 cup (7 oz/210 g) pearl barley

2 - medium vine-ripened tomatoes, seeded and diced

 

 

Preparation - Estimated cooking time: 30-60 minutes -

 

1 Spray a medium saucepan with cooking spray and place

over medium heat. Add onions, garlic and jalapeños, if

using. Cook, stirring, for 5 minutes.

2 Add barley and tomatoes and cook for 3 minutes more.

Stir in chili powder, cumin and salt. Add water and

bring to a boil.

3 Reduce the heat to low, cover and simmer for 40

minutes. Remove from the heat and let stand 10

minutes.

4 Add black beans and cilantro and toss to combine.

Let stand for 5 minutes to warm the beans. Serve warm.

 

 

Nutritional Analysis

Number of Servings: 4 to 6 servings

Per Serving

Calories 164 Carbohydrate 36 g

Fat 1 g Fiber 7 g

Protein 6 g Saturated fat 0 g

Sodium 514 mg

 

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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