Veggie Barley

• 2 cups Water
• 1- 1/2 cup Chicken Or Vegetable Broth
• 1- 1/2 cup Pearl Barley, Rinsed
• 2 Tablespoons Grapeseed Oil
• 1 whole Small Onion, Minced
• 10- 1/2 ounces, weight Cherry Tomatoes, Quartered
• 15 ounces, weight Can Black Beans, Drained And Rinsed
• 3/4 cups Fresh Or Frozen Corn
• 2 cloves Garlic, Minced
• 1/2 whole Red Pepper, Seeded And Chopped
• 1 teaspoon Salt
• 1 teaspoon Ground Pepper
• 1 teaspoon Garlic Powder
• 3 Tablespoons Fresh Parsley, Chopped
• 1 teaspoon Lime Juice
• 1 Tablespoon Olive Oil

1. In a large pot over high heat, bring the water and broth to a boil.
2. Add the barley and stir well.
3. Bring to a boil, cover and reduce heat to medium-low.
4. Simmer, stirring once or twice, until the barley is tender and the water is absorbed, about 40-45 minutes.
5. Meanwhile, in a large skillet, heat the grapeseed oil over medium-high heat.
6. Add the onion, cherry tomatoes, black beans, corn, garlic and red pepper.
7. Stirring frequently, cook the vegetables until they are tender, about 10 minutes.
8. Remove from the heat, stir in the salt, pepper, garlic powder and parsley.
9. In a large bowl, or the pot the barley was cooked in, mix the vegetables and barley together.
10. Stir until well mixed.
11. Add the lime juice and olive oil and stir once more.
12. Taste to adjust seasonings and serve with soy sauce if desired.

water, chicken, pearl barley, grapeseed oil, onion, tomatoes, black beans, fresh or, garlic, red pepper, salt, ground pepper, garlic, fresh parsley, lime juice, olive oil

Taken from tastykitchen.com/recipes/main-courses/veggie-barley/ (may not work)