Barley with Pinto Beans, Tomatoes, and Mushrooms |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
cooking spray |
2 teaspoons olive oil |
1/2 cup finely chopped onion |
1 (6-ounce) package pre-sliced portobello mushrooms, coarsely chopped |
1 (15.5-ounce) can pinto beans, rinsed and drained |
1 (14.5-ounce) can diced tomatoes with mild green chiles |
1 cup vegetable broth |
2 garlic cloves, minced |
1 tablespoon tomato paste |
3/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 cups hot cooked barley |
4 teaspoons minced fresh cilantro |
1/4 cup (1 ounce) pre-shredded monterey jack cheese |
Directions:
1. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion and mushrooms; sauté 6 minutes. Add beans, tomatoes, and next 6 ingredients; stir well. Bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Serve tomato mixture over barley, and sprinkle evenly with cilantro and cheese.
|
|