How To make Mexican Beans and Barley
2 1/2 c Water
1 sm Onion; finely chopped
2 tb AM Unrefined Vegetable Oil
2 tb Chopped green chilis
1 ts Chili powder
1/4 ts Cumin powder
1 ts Sea salt (optional)
1/2 c Raw AM Bits-O-Barley
1 c Cooked AM Beans of choice
16 oz Canned tomatoes
1/2 c Plain yogurt
1/2 c Shredded Monterey Jack
Pitted black olive (opt.) Preheat oven to 400 F. Put the water, onion, oil, chilis, chili powder, cumin and sea salt in a large saucepan. Bring to a boil and add the Bits-O-Barley. Cover and let stand away from heat until all the liquid is absorbed into the barley. Chop the tomatoes and add to the barley with their juice. Stir in cooked beans. Turn the mixture into a 1-1/2 quart casserole dish. Spread the yogurt over the top and sprinkle with the cheese. Bake 15 minutes or until heated through and cheese has melted. Garnish with olives. Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
How To make Mexican Beans and Barley's Videos
BARLEY Stir fry | Healthy Complex Carb rich | Kravings
Pot Barley is healthy for you and a great variation to a fried rice. It’s tossed with sausage, bacon, chicken, potato, peppers and spinach and finished off with some soya sauce for that umami boost.
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Ingredients
2 1/2 cups Pot Barley, soaked overnight and drained very well
1 potato diced in very small cubes
1 red onion finely chopped
3 – 4 sausages cut in small cubes
3 –4 rashers of bacon(I used Turkey) cut fine
1 green pepper cut into small dice
1 cup left over cooked chicken cut into small dice
2 cups fresh spinach roughly chopped
Salt
3 - 4 tbsps light soya sauce
Olive oil
Process
In a large non stick sauté pan, heat some Olive oil and cook the potatoes first till golden brown
Add the onion and sauté till golden brown and follow with the sausage and bacon
Add the cooked chicken and green pepper
Cook for without stirring about 3 – 4 minutes at a time so the ingredients get a nice dark colour at the bottom
Depending on the size of your sauté pan, either take everything out to sauté the barley or make a well in the centre and let the barley caramelize a little bit
Mix together well and add the spinach which will wilt and cook in a few minutes
Add the soya, toss and serve!
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Vegan Romano bean and barley Risotto
I created this video with the YouTube Video Editor (
This vegan Romano Bean and barley Risotto with marinated cherry tomatoes & basil is delicious and creamy!! Honestly it's my favorite of all time ????????
Ingredients
2 C of pearled barley
6 cloves of garlic
1 1/2 yellow onion
1 1/2 fennel bulb
1/2 lb Romano beans
1/2 lb cherry tomatoes
1 tsp dried basil or 2 Tbsp fresh basil chopped
1/3 C chopped parsley
4 Tbsp vegan butter
2 Tbsp olive oil
2/3 C nutritional yeast
1/4 tsp ground fennel seed
Salt and Pepper to taste
This makes 6 servings
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Bean and Barley Salad
This high fiber salad is rich in iron & antioxidants!
Ingredients:
0.5 cup quick-cooking barley
8.0 ounce kidney beans rinsed and drained
7.5 ounce black beans rinsed and drained
5.5 ounce whole kernel corn
0.5 piece large sweet red pepper
3.0 piece green onions chopped
0.25 cup cilantro minced
0.5 cup olive oil for dressing
0.25 cup red wine vinegar for dressing
1.0 clove garlic minced for dressing
0.75 teaspoon chili powder for dressing
0.5 teaspoon salt for dressing
0.5 teaspoon ground cumin for dressing
0.25 teaspoon crushed red pepper flakes for dressing
0.25 teaspoon pepper for dressing
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Beef Bean and Barley Soup // Kevin Is Cooking
This Beef and Barley Soup has Montreal seasoned beef seared and caramelized before added to a Dutch oven or Instant pot with mixed beans and barley. So good!
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Barley and Black Bean Salad/ Salad Recipes
Beans and barley are great sources of dietary fiber. Fiber aids in digestion and keeps you feeling full so you won't snack throughout the day.
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Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes
EPISODE 633 - How to Make a Classic Spanish Lentil Stew | A Classic & Timeless Recipe
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