Lunch · Lebanese · 15 min
Mujaddara-Style Spiced Red Kidney Bean and Barley Bowl
- Calories
- 173
- Protein
- 7g
- Carbs
- 31g
- Fat
- 1g
Ingredients
- 50 g red kidney beans
- 20 g pearl barley
- 1 cup water
- 1 tsp walnut oil
- 2 tbsp scallion
- 0.25 each yellow onion
- 0.5 tsp ground cumin
- 0.25 tsp salt
Method
- 01In separate small pots, cover dried kidney beans and pearl barley with water. Boil until cooked through and tender (about 25-30 minutes for barley, 40 minutes for beans). Drain well.
- 02Heat walnut oil in a skillet over medium-low heat. Add sliced yellow onion and half of the scallions. Sauté slowly until caramelized and fragrant.
- 03Stir in ground cumin and salt, cooking for 30 seconds to blossom spices in oil.
- 04Add the cooked kidney beans and pearl barley to the skillet. Toss continuously for 3 minutes to warm through and combine flavors.
- 05Transfer to a bowl and garnish with the remaining fresh chopped scallions before serving.
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