lunch recipe · #04860
Eggplant Oregano Tahini Barley Navy Bean Savory Porridge
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 68 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 9
Prep18 min
Cook50 min
Inactive0 min
Total68 min
Ingredients
- 1½ cupsPearl Barley
- 10 ozCanned Navy Beans
- 5 cupsVegetable Broth
- 1 onionYellow Onion
- 1 tbspOlive Oil
- 8 ozEggplant
- 1 tsp, leavesOregano
- ¼ cupTahini
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Drain and rinse the Canned Navy Beans. Chop the Yellow Onion and prepare the Eggplant, Oregano, Tahini.
- Heat the Olive Oil in a saucepan. Cook the Yellow Onion and the firm produce among the Eggplant, Oregano, Tahini for 5 minutes, then stir in the Pearl Barley, Vegetable Broth, and Table Salt.
- Simmer, stirring often, until the Pearl Barley is tender and porridge-like. Stir in the Canned Navy Beans and remaining Eggplant, Oregano, Tahini, warm everything through, and serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 11.3 g
- Carbohydrates
- 56.8 g
- Fat
- 8.6 g
- Fiber
- 12.3 g
- Sodium
- 1,003.7 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Sesame
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.