Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Saturday, July 15, 2017

Barley Hoppin' John

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.

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

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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