Saturday, February 5, 2011

Black Bean & Barley

Here's a simple recipe that's surprisingly full of protein, fiber, and all that good stuff. The barley takes some time to cook, but luckily you don't have to watch the water boil so there's only about 10 minutes of actual preparation time for this meal.

1 cup pearled barley
½ cup whole grain brown rice
16 oz. cooked black beans
1 tomato
1 tbsp olive oil
2 cloves garlic
½ tsp oregano
½ tsp fresh ground black pepper
1 tsp lemon juice
1 tbsp chopped Italian parsley

1. In a large pot, add barley and rice to 3 ½ cups of water. Bring water to boil, cover and let   simmer for 20-25 minutes
2. Chop tomato into small, ¼ inch chunks. Chop parsley, dice garlic
3. In a medium saucepan, warm olive oil on medium heat. Once hot, add garlic, let cook for 2 minutes
4. Add beans, lemon juice, and oregano. Continue to heat for 5 minutes while stirring occasionally. Add parsley and turn heat to low
5. Drain barley and rice, scoop into bowl, and serve beans over top. Season with crushed black pepper to taste 

Feeds 1-2 people, or 1 giant  

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