Cajun-Style Barley with Ham
In a 4-quart Dutch oven cook sweet peppers, celery, onion, and garlic in hot oil over medium heat for 5 minutes, stirring occasionally. Stir in black pepper and cayenne pepper.Advertisement
Add water, barley, and ham. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until barley is tender. Stir in tomatoes and okra. Cook, uncovered, for 5 minutes more, stirring occasionally. Divide mixture among six shallow serving bowls. If desired, sprinkle with parsley.
Serve with Hand-Wilted Kale Salad.
2 vegetable, 1 lean protein, 1 starch, 1/2 fat