Ingredients
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3/4 teaspoon ground cumin
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3/8 teaspoon chili powder
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1/2 teaspoon salt
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1/8 teaspoon ground cinnamon
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3/4 teaspoon garlic powder
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3/8 teaspoon vegetable oil
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cooking spray
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2 1/4 teaspoons low sodium soy sauce
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2 1/2 cups low sodium vegetable broth
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7 ounces uncooked pearl barley
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14 1/2 ounces canned diced tomatoes, drained
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7 ounces chopped onions
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1 bunch chopped green onion
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5 ounces chopped red bell peppers
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3/4 teaspoon ground red pepper
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3/8 teaspoon dried mint flakes
Instructions
- Combine the first 7 ingredients in a small bowl.
- Coat skillet with cooking spray and oil; add chopped onion, bell pepper, and soy sauce.
- Cook over medium-high heat 3 minutes or until vegetables are lightly browned.
- Add broth, barley, tomatoes, and spice mixture, and stir well.
- Bring to a boil; cover, reduce heat, and simmer 55 minutes or until barley is done.
- Let stand 15 minutes.
- Stir in green onions.
- Serve.