Barley with Pinto Beans, Tomatoes, and Mushrooms

Oxmoor House
4 servings (serving size: 1 cup tomato mixture and 1/2 cup barley)


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Cooking spray
2 teaspoons olive oil
1/2 cup finely chopped onion
1 (6-ounce) package pre-sliced portobello mushrooms, coarsely chopped
1 (15.5-ounce) can pinto beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with mild green chiles
1 cup vegetable broth
2 garlic cloves, minced
1 tablespoon tomato paste
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups hot cooked barley
4 teaspoons minced fresh cilantro
1/4 cup (1 ounce) pre-shredded Monterey Jack cheese


Prep: 5 Minutes
Cook: 25 Minutes

Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion and mushrooms; sauté 6 minutes. Add beans, tomatoes, and next 6 ingredients; stir well. Bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Serve tomato mixture over barley, and sprinkle evenly with cilantro and cheese.

Created date

March 2010

Nutritional Information

Calories 235
Fat 5.9 g
Satfat 1.9 g
Protein 10.3 g
Carbohydrate 36.5 g
Cholesterol 6 mg
Iron 2.3 mg
Sodium 837 mg
Caloriesfromfat 22 %
Fiber 8.1 g
Calcium 128 mg