Sometimes, you just have no ideas in your head. You open the cupboards and refrigerator and sift through half-bags of random ingredients, cans you forgot you had, and sad wilted veggies. And then inspiration strikes!
This was one of those times.
I had half a bag of barley, as well as half a bag of black eyed peas. In the fridge, I had a few spears of asparagus, and half a small zucchini. I also had some cooked turkey, which seemed appropriate to add.
- 1 cup zucchini slices
- 1 cup diced asparagus
- 1/2 cup greens (spinach, kale, mustard greens)
- 1/2 cup diced mushrooms
- 1 cup black-eyes peas (or other dried bean)
- 1 cup pearled barley
- Salt, pepper, turmeric
- 2 1/2 cups water or broth
- Optional: 1/2 cup cooked turkey
Step 1: In a pot on the stove, bring the water or broth to a boil. Add in the beans & barley, cover, and simmer for about 35-40 minutes. If they get dry, add more water as needed.
Step 2: In a pan, add all the diced veggies with a little water or oil, and cook on medium heat, covered, for 10-12 minutes. (If using ground turkey or beef, add and cook here)
Step 3: Once the peas & barley are softened, mix with the vegetables in a large baking pan. Add seasonings to your taste, I used garlic salt, black pepper & some turmeric (hence the yellow color). Bake at 350 for 15-20 minutes, until heated through. Serve & enjoy!