Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 teaspoons canola oil
- 1 medium onion, chopped
- 1-2 jalapeno pepper, seeded and finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1 1/2 cups reduced-sodium chicken broth or vegetable broth
- 1/2 cup water
- 3/4 cup pearl barley
- 1/2 teaspoon dried oregano or 1/2 tablespoon fresh oregano
- 1 (19 ounces) can black beans, rinsed
- 1/2 teaspoon hot sauce
- 2 tablespoons chopped fresh cilantro
- =
Directions
Heat oil in a large, nonstick pan over medium heat.
Add onion.
Cook for 3 minutes.
Add garlic and jalapeno.
Cook for 2 minutes more.
Add cumin.
Remove from heat, and set aside mixture in a bowl.
In the same pan, add broth, water, barley oregano and hot sauce.
Bring to a boil.
Reduce heat, cover and simmer until barley is tender, adding extra water as necessary, about 30 minutes.
Stir in beans and onion mixture, and heat through.
Sprinkle with cilantro just before serving.