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1-1/2 cups water
Bring the water to a boil; add the barley. Simmer on low heat for 10 to 12 minutes until the barley is softened.
Meanwhile, open the can of tomatoes and empty into a bowl.
Sauté the onion and peppers in a little bit of olive oil, then add to the tomatoes. Slice the olives, then add to the tomatoes.
Drain and rinse the beans; add them to the tomatoes, onion, and pepper mixture.
Fold in the cooked barley. Add a dash of white pepper. Heat for a few minutes until ready to serve, or serve at room temperature.
Poster's Notes:
Posted by Sandy Loeffler
Nutritional Info Per Serving: N/A
3/4 cups quick-cooking barley
1 can (15 oz.) stewed tomatoes
1/4 cup chopped onion, to taste
1/2 cup chopped green and orange peppers
1 tbsp. olive oil
1 can (15 oz.) navy or cannelini beans
6 chopped olives (I used green ones stuffed with pimiento, but black would be fine)
Dash of white pepper
Easy, not terribly fattening, and definitely vegan. A fresh zucchini sautéed with the onion and the peppers, and also a can of yellow corn, might make it more interesting, as would a dash of chili pepper. I served this with a simple tossed salad and fruit for dessert.