This is one of my all time favorite recipes. I've modified it from Cooking Light. It's great for large gatherings where there will be a mix of vegetarians and meat eaters since it's a vegetarian recipe that doesn't really taste like a vegetarian recipe.
Ingredients:
1 Tbsp canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles
2/3 cup pearled barley
1/2 cup water
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14 1/2-ounce) can vegetable broth
Preparation
1. Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes.
2. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute. 3. Stir in barley and next 4 ingredients (barley through broth); bring to a boil.
4. Cover, reduce heat, and simmer for 45 minutes or until barley is tender.
Good served with chopped cilantro, avocado, sour cream and cheese.
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2 comments:
I've now made this several times. It is always a hit! Grammie
Can't wait to make this today! Perfect for the cold MN winters! Thank you for posting.
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