1/2 c Chopped onions

1/2 c Chopped sweet green peppers

1 Garlic clove; minced

1 cn Tomatoes; undrained/in chunk

16 oz.
can

1/2 ts Dried oregano

1/2 ts Dried basil

2 c Water

5 1/4 oz Barley; 3/4 cup

A tasty side dish for almost any entree, this filling grain also reheats nicely in the microwave.
In a medium saucepan over medium heat cook onions, green pepper, and garlic until lightly browned. Add small amounts of water if necessary to prevent drying.
Add tomatoes spices and water.
Bring to a boil.
Stir in barley, reduce heat to low, cover and simmer 50 minutes until barley is tender and water is absorbed.
Stir occasionally while cooking and add more water if necessary.
Note: the original recipe called to saute the 1st three ingredients in olive oil(1T+1t) but I chose to eliminate it and eliminate almost 5 gms fat per serving.
Nutrition (per serving): 177 calories Total Fat 1 g (5% of calories) Source: More Lean & Luscious by Bobbie Hinman & Millie Snyder, Page(s): 312 Date Published: 1988 : D/L from Prodigy 12-14-94.
Recipe collection of Sue Smith.
1.80?

4 c Cooked AM Quinoa

1/2 c Shelled pecans

1/2 c Chopped green onion

1/2 c Sliced black olives

3/4 c Sliced mushrooms

3/4 c Raisins

– plumped in hot water — and drained 1/4 c Lemon juice

2 tb Tamari

1/3 c AM Unrefined Olive Oil

1/4 ts Pepper

Mix first six ingredients together in a large bowl.
In a separate container mix the last four ingredients.
Pour the liquids over the salad and toss gently.
For the best flavor let set in the refrigerator for about one hour before serving.
Source: Arrowhead Mills “The Native Americans” tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

2 c Cooked AM Quinoa

1 c Chopped parsley

1/2 c Chopped green onion

1 Garlic clove; pressed

1/2 ts Basil

1/2 c Lemon juice

1/4 c AM Unrefined Olive Oil

1/8 ts Sea salt (optional)

1/8 ts Pepper (optional)

Whole lettuce leaves Mix first 9 ingredients and place in a salad bowl lined with washed lettuce leaves.
Refrigerate for at least two hours to let flavor blend.
Fresh mint and black olives make nice garnishes for this dish.
Source: Arrowhead Mills “The Native Americans” tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias