| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Main dish, Side dish |
1 |
Recipe |
INGREDIENTS
| 2 1/2 |
c |
Water |
| 1 |
|
Onion, finely chopped |
| 2 |
T |
AM Unrefined Vegetable Oil |
| 2 |
T |
Chopped green chilis |
| 1 |
t |
Chili powder |
| 1/4 |
t |
Cumin powder |
| 1 |
t |
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. |
INSTRUCTIONS
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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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