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There's no easier way to save a few bucks than by buying dry. Beans and barley can be turned into a week's worth of chicken chili, salad or mushroom risotto with this important, and free, ingredient — water.
White Bean Chili
2 tablespoons oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon cumin
4 cups chicken stock
1 pound dried white beans, soaked overnight
1 tablespoon dried oregano
1/2 butternut squash, peeled and cubed
1 pound boneless, skinless chicken thighs
Salt to taste
In a large pot, heat oil. Add onion and garlic and saute until soft.
Stir in cumin, stock, and water.
Add beans and simmer for 1 1/2 to 2 hours.
In the last 1/2 hour of cooking, stir in squash and chicken.
1/4 cup butter
3 cups chicken stock
1/2 onion, diced
5 ounces baby bella mushrooms, sliced
2 cloves garlic, smashed
2 sage leaves, chopped
1/2 cup barley
Heat butter in a sauce pot. In a separate sauce pot, heat the chicken stock.
To the pot with the butter, add onion, mushrooms, and garlic, and cook until soft.
Stir in sage and barley.
Add one cup of stock and simmer until liquid is absorbed.
Continue adding stock 1/4 cup at a time, allowing each amount of liquid to absorb before adding more.
Continue until all the stock is used and barley is done cooking, about 35 minutes.
1/2 butternut squash, cut into small cubes
1/4 cup plus 1 tablespoon olive oil, divided
3/4 pound barley
2 teaspoons cumin
2 shallots, minced
1/4 cup dried cranberries
1/4 bunch of parsley, chopped
Heat oven to 400 degrees.
Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
Bake for 20 minutes until soft.
Cook barley in salted, boiling water for 25 minutes. Drain well and pour into a large bowl.
Whisk together 1/4 cup olive oil, lemon and cumin.
Toss with roasted squash, shallots and barley.
Garnish with parsley.
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