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Barley Hoppin' John
 With all of the veggies from our CSA, I often don't have to make much of a trip to the grocery store because my pantry is so well-stocked. Using a combination of vegetables, legumes, and a whole grain, you've got a healthy, filling, and cheap meal that will also leave you with plenty of leftovers. That combination can go anywhere from Indian to Mexican to Southern depending on the spices. We added a touch of Louisiana hot sauce to this just to kick it up a bit. The barley, used as a substitute for the more traditional rice, ups the fiber content and the nutty flavor. The original recipe calls for quick-cooking barley, but I just soaked regular barley overnight in order to cut down the cooking time. You could also add more vegetables if you'd like; an extra bell pepper or some diced carrots would go with this dish perfectly. Barley Hoppin' John Yields 4 servings Ingredients 1 medium onion, chopped 1 small red bell pepper, chopped 2 stalks celery, chopped 2 cloves garlic, minced 1 14-ounce can vegetable broth 1 cup quick-cooking barley 1 tablespoon chopped fresh thyme or 1 teaspoon dried 2 teaspoons lemon juice 1/4 teaspoon crushed red pepper 1/4 teaspoon salt 2 15-ounce cans black-eyed peas, rinsed Preparation Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes. Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes. Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot.  related searches : Barley
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