Barley Hoppin’ John

Traditionally made with rice, this classic Southern dish gets great toothsome texture here from quick-cooking barley instead. Serve with a green salad. 

My sister sent me this recipe and loves to make this dish. Easy and healthy! Wish I new where it came from so I could give the creator credit, but I love that it's got a southern flare. I'm going to put this on my menu for next week!

INGREDIENTS

·         1 tablespoon extra-virgin olive oil

·         1 medium onion, chopped

·         1 small red bell pepper, chopped

·         2 stalks celery, chopped

·         2 cloves garlic, minced

·         1 14-ounce can vegetable broth

·         1 cup quick-cooking barley

·         1 tablespoon chopped fresh thyme or 1 teaspoon dried

·         2 teaspoons lemon juice

·         1/4 teaspoon crushed red pepper

·         1/4 teaspoon salt

·         2 15-ounce cans black-eyed peas, rinsed

·          

PREPARATION

1.     Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes. Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes. Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot.

Notes: I didn't buy quick cook barley cuz I figured that they mustve removed the bran or something so I just had regular barley on hand. The cook time was like 45 minutes so I cooked them in broth + water (to make barley bag measurments) first then transfered everything else in after the 20 minute mark or so. The garlics I used were about as big at a clove could be so I probably had more than the recipe called for but it was super yummy. Kind of spicy depending on how much red pepper flakes you add. I only used 1 can of the black eyed peas cuz I was nervous about not liking them. I liked the ratio but the real would probably be ok too. After serving I sprinkled on a little more lemon juice. (I didn't have any broth so I used water but I bet it would have more flavor if you used the broth.)

Note: My sister likes to double the veggies and add red chard or kale and mix in sausage spices.