Ingredients:
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
3/4 teaspoon garlic powder
3/4 teaspoon ground red pepper
1/2 teaspoon vegetable oil
cooking spray
7 ounces chopped onions
5 ounces chopped red bell peppers
2 1/4 teaspoons low sodium soy sauce
2 1/2 cups low sodium vegetable broth
7 ounces uncooked pearl barley
14 1/2 ounces canned diced tomatoes, drained
1 bunch chopped green onions
Directions:
Combine the first 7 ingredients in a small bowl.
Coat skillet with cooking spray and oil; add chopped onion, bell pepper, and soy sauce.
Cook over medium-high heat 3 minutes or until vegetables are lightly browned.
Add broth, barley, tomatoes, and spice mixture, and stir well.
Bring to a boil; cover, reduce heat, and simmer 55 minutes or until barley is done.
Let stand 15 minutes.
Stir in green onions.
Serve.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.