Look for quick-cooking barley next to the hot cereal in the supermarket.

Recipe by Oxmoor House January 2005

Gallery

Recipe Summary

prep:
4 mins
cook:
20 mins
additional:
5 mins
total:
29 mins
Yield:
6 servings (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a small saucepan over medium- high heat. Add onion and garlic; sauté 3 minutes. Stir in cumin and next 4 ingredients; cook, stirring constantly, 2 minutes. Add beans, broth, and barley; bring to a boil. Cover; reduce heat, and simmer 10 minutes or until liquid is absorbed. Add red bell pepper; cover, and let stand 5 minutes. Fluff with a fork before serving.

    Advertisement

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

115 calories; fat 2.1g; saturated fat 0.3g; protein 5.2g; carbohydrates 19.9g; cholesterol 0mg; iron 1.4mg; sodium 362mg; calories from fat 16%; fiber 5.2g; calcium 28mg.
Advertisement
Advertisement