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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is a vegetarian variation on a Cooking Light recipe, which used chicken. Ingredients:
3/4 teaspoon ground cumin |
3/8 teaspoon chili powder |
1/2 teaspoon salt |
1/8 teaspoon ground cinnamon |
3/8 teaspoon dried mint flakes |
3/4 teaspoon garlic powder |
3/4 teaspoon ground red pepper |
3/8 teaspoon vegetable oil |
cooking spray |
7 ounces chopped onions |
5 ounces chopped red bell peppers |
2 1/4 teaspoons low sodium soy sauce |
2 1/2 cups low sodium vegetable broth |
7 ounces uncooked pearl barley |
14 1/2 ounces canned diced tomatoes, drained |
1 bunch chopped green onion |
Directions:
1. Combine the first 7 ingredients in a small bowl.
2. Coat skillet with cooking spray and oil; add chopped onion, bell pepper, and soy sauce.
3. Cook over medium-high heat 3 minutes or until vegetables are lightly browned.
4. Add broth, barley, tomatoes, and spice mixture, and stir well.
5. Bring to a boil; cover, reduce heat, and simmer 55 minutes or until barley is done.
6. Let stand 15 minutes.
7. Stir in green onions.
8. Serve.
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