lunch

Mujaddara-Style Spiced Red Kidney Bean and Barley Bowl

Name: Mujaddara-Style Spiced Red Kidney Bean and Barley Bowl
Ingredients: 22.1 g Beans, kidney, red, mature seeds, cooked (from raw); 7.4 g Barley, pearled, cooked; 0.7 g Walnut oil; 18.4 g Onions, spring or scallions, chopped; 0.7 g Ground cumin

Nutrition

146

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Beans, kidney, red, mature seeds, cooked (from raw)22.1 g

Barley, pearled, cooked7.4 g

Walnut oil0.7 g

Onions, spring or scallions, chopped18.4 g

Ground cumin0.7 g

Instructions

Rinse the red kidney beans and pearl barley thoroughly. Boil them in separate pots with water until tender, about 25-30 minutes for the barley and 40 minutes for the beans. Drain well.

In a small heavy-bottomed pan, heat the walnut oil over medium-low heat. Add the spring onions and sauté until they begin to brown and caramelize, releasing a sweet aroma.

Add the cooked beans and barley to the pan. Sprinkle with the ground cumin and toss gently to toast the spices and coat the grains in the aromatic oil.

Cook for another 3 minutes until the mixture is fragrant and heated through.

Transfer to a shallow bowl. Serve warm, garnished with a few fresh scallion greens for crunch.