*  Exported from  MasterCook  *
 
                          MEXICAN BEANS AND BARLEY
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main dish                        Side dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            Water
    1       sm           Onion -- finely chopped
    2       tb           AM Unrefined Vegetable Oil
    2       tb           Chopped green chilis
    1       t            Chili powder
      1/4   ts           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.)
 
   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
  
 
 
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