All recipes on this site are EAT CLEAN, milk, egg, and peanut free!
Sunday, February 5, 2012
Mexican Barley
Ingredients:
1 box (or can) 14 1/2 oz Stewed tomatoes
1 tsp olive or coconut oil
1 clove garlic, minced
1 c barley
1 c water (divided)
1/2 tsp cayenne pepper
1 tsp ground cumin
2 tsp chili powder
1 can black beans
1 Tbsp finely chopped cilantro
1 Tbsp lime juice
Fresh ground black pepper and salt to taste
Directions:
1. (Optional) Put the tomatoes in food processor and puree.
2. Heat oil in large skillet over med heat. Add onion and garlic. Saute 5 min.
3. Stir in barley, tomatoes, 1 cup water, and seasonings. Simmer, uncovered until liquid has been absorbed; stir ofen
4. Continue to add water, about 1/2 c at a time, as needed. Total cook time should be about 40 minutes; barley should be tender, yet still firm (not mushy). Add beans with about 15 min left of cooking.
5. Stir in cilantro, lime juice, salt and pepper.
Labels:
Around the Globe,
dairy free,
easy,
eat clean,
egg free,
side dish,
supper,
vegan
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3 Researches REVEAL How Coconut Oil Kills Fat.
ReplyDeleteThis means that you actually get rid of fat by consuming coconut fat (also coconut milk, coconut cream and coconut oil).
These 3 studies from big medical journals are sure to turn the traditional nutrition world around!