09 February 2011

Anti-inflammatory Diet Recipes: Barley Veggie Stir-fry

Barley Veggie Stir-fry
  • 1 cup dry, pearled barley - cooked per box instructions (you will have leftovers to save)
  • 1TBSP olive oil
  • 1/2 cup frozen diced onion/celery/bellpepper mix
  • Spices to taste (dash each dry rosemary, celery seed, thyme)
  • 1/8 tsp minced garlic
  • 1 cup frozen veggies ( I used broccoli, carrots, peas, and green beans)

I started by cooking the barley per box instructions. Mine said: Boil 2 cups water to a boil, add the 1 cup dry barley. Simmer 12 minutes covered, then let it sit 5 minutes. Fluff with a fork. Leave covered & Set aside.

Meanwhile, heat the oil in a nonstick skillet over medium heat. Saute the onions, garlic, and spices. When the onions start to tender, toss in the frozen veggies and 1/4 of water.

Cover and steam. Stir occasionally until all veggies are tender and the water is cooked out. 

Add in 1/3 cup of barley (1 serving which = 5g protein) and stir until water is all cooked out.


And it was YUMMY!!! 

ETA: Day 2 - I changed the spices I used to A original Mrs. Dash and garlic and it was still great and a little spicy!! 



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