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Barley with Pinto Beans, Tomatoes, and Mushrooms

Prep time 5 mins
Cook time 25 mins
Yield 4 servings (serving size: 1 cup tomato mixture and 1/2 cup barley)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

Oxmoor House Healthy Eating Collection