Click on a category to see more recipes in this category
Ingredients
2 Teaspoons of olive oil or canola oil
1 Large yellow onion, peeled, coarsely chopped
1 Cup frozen lima beans
1 Clove minced garlic, peeled & end removed
1 Teaspoon dried thyme, crumbled
2 Tablespoons water
1 Cup corn kernels, fresh or frozen
1 Cup cooked barley, pearl
1 Teaspoon salt, or to taste
1 Pinch ground red pepper
2 Tablespoons rice vinegar, or cider vinegar
1/2 Cup cherry tomatoes, quartered
Instructions
In a 10-inch nonstick skillet, heat the oil over medium heat. Add the onion and saut� for 5 minutes or until the onion is softened or translucent. Stir in the lima beans, garlic, thyme and water. Reduce the heat and simmer, covered, for 5 to 6 minutes. Stir in the corn and simmer, covered, 2 to 3 minutes.
Stir in the barley, salt and ground red pepper. Cook, stirring for 1-3 minutes or until heated through. Remove from the heat and stir in the vinegar. Add the tomatoes. Cover and marinate in the refrigerator for at least 2 hours before serving.