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Ingredientes
- 2 tsp extra virgin olive oil or possibly canola oil
- 1 lrg yellow onion see detail
- 1 c. frzn lima beans
- 1 x clove chopped garlic see detail
- 1 tsp dry thyme crumbled
- 2 Tbsp. water
- 1 c. corn kernels fresh or possibly frzn
- 1 c. cooked barley pearl
- 1 tsp salt or possibly to taste
- 1 pch grnd red pepper
- 2 Tbsp. rice vinegar or possibly cider vinegar
- 1/2 c. cherry tomatoes quartered
Direcciones
- Preparations. Onion: peeled, ends removed, coarsely minced (1-1/2 c.).
- Garlic: peeled, ends removed.
- In a 10-inch nonstick skillet, heat the oil over medium heat. Add in the onion and saute/fry for 5 min or possibly till the onion is softened or possibly translucent/soft.
- Stir in the lima beans, garlic, thyme and water. Reduce the heat and simmer, covered, for 5 to 6 min. Stir in the corn and simmer, covered, 2 to 3 min.
- Stir in the barley, salt and grnd red pepper. Cook, stirring, for 1-3 min or possibly till heated through. Remove from the heat and stir in the vinegar. Add in the tomatoes. Cover and marinate in the refrigerator for at least 2 hrs before serving.
- Serves 4. - Dennis Fairchild, astrologer
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 26 | 10% |
| Total Fat 3.02g | 4% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 595mg | 25% |
| Potassium 969mg | 28% |
| Total Carbs 48.72g | 13% |
| Dietary Fiber 11.5g | 38% |
| Sugars 6.66g | 4% |
| Protein 11.73g | 19% |
