Mexican Beans and Barley

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Mexican Beans and Barley
 Categories: Main dish, Side dish
      Yield: 1 recipe
 
  2 1/2 c  Water                             1/2 c  Raw AM Bits-O-Barley
      1 sm Onion; finely chopped               1 c  Cooked AM Beans of choice
      2 tb AM Unrefined Vegetable Oil         16 oz Canned tomatoes
      2 tb Chopped green chilis              1/2 c  Plain yogurt
      1 ts Chili powder                      1/2 c  Shredded Monterey Jack
    1/4 ts Cumin powder                             Pitted black olive (opt.)
      1 ts Sea salt (optional)            
 
  Preheat oven to 400 F.  Put the water, onion, oil, chilis, chili powder,
  cumin and sea salt in a large saucepan.  Bring to a boil and add the
  Bits-O-Barley.  Cover and let stand away from heat until all the liquid is
  absorbed into the barley.  Chop the tomatoes and add to the barley with
  their juice.  Stir in cooked beans.  Turn the mixture into a 1-1/2 quart
  casserole dish.  Spread the yogurt over the top and sprinkle with the
  cheese.  Bake 15 minutes or until heated through and cheese has melted.
  Garnish with olives.
  
  Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of
  Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias