Not surprisingly, this is another slightly tweaked recipe from Eating Well magazine's website, which has supplied us with lots of great meals this year.
Ingredients:
1 T. extra-virgin olive oil
1 large onion, peeled and chopped
1 bell pepper (any color), seeded and chopped
6 stalks celery, chopped
3 cloves garlic, peeled and minced
3 3/4 c. vegetable broth
1.5 c. pearled barley
1/4 t. (rounded) crushed red pepper flakes
1/4 t. (rounded) Cajun seasoning, or to taste
1/4 t. (rounded) salt, or to taste
2 cans black-eyed peas, drained and rinsed
Method:
Heat olive oil in a large skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, about 4-5 minutes.
Add garlic and cook 1 minute.
Add broth, barley, crushed red pepper, Cajun seasoning, and salt. Bring to a boil.
Reduce heat, cover, and simmer until the barley is done, 40 to 45 minutes.
Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot.
Serves 3-4 as a main dish.
1 large onion, peeled and chopped
1 bell pepper (any color), seeded and chopped
6 stalks celery, chopped
3 cloves garlic, peeled and minced
3 3/4 c. vegetable broth
1.5 c. pearled barley
1/4 t. (rounded) crushed red pepper flakes
1/4 t. (rounded) Cajun seasoning, or to taste
1/4 t. (rounded) salt, or to taste
2 cans black-eyed peas, drained and rinsed
Method:
Heat olive oil in a large skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, about 4-5 minutes.
Add garlic and cook 1 minute.
Add broth, barley, crushed red pepper, Cajun seasoning, and salt. Bring to a boil.
Reduce heat, cover, and simmer until the barley is done, 40 to 45 minutes.
Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot.
Serves 3-4 as a main dish.
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