08 March 2013
***I wrote this blog post before I was gluten free. Barley does contain Gluten. You could swap it out for Quinoa or even buckwheat*
A Quick and Easy Dinner
Admittedly, I've been very drained since I got back from Iona. It's also difficult settling into a different kitchen when all my kitchen stuff is still packed up. I have made a few, improvised meals (something I'm known for). For the above, I had a hankering for red beans and rice but decided to use barley instead...
I've also been trying to eat less meat. So instead of meat, I used portobello mushrooms which I sauteed in chili powder, 1 clove of garlic and minced onion.
To be honest, I didn't do very accurate measuring and went primarily by smell (according to my Mom, I went a little nuts with the Hot Factor, but I like me some spice, I can't help it).
I do know that I made 1 cup of pearl barley and one cup of beans.
After slowly cooking the mushrooms, I added roughly one cup of frozen sweet corn and about half a bag of frozen okra.
When all the elements were cooked through, I mixed them all together and added a large pinch of fennel seeds.
Nothing fancy, but it tasted pretty awesome with some sour cream ;)
XO