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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a Good Housekeeping recipe. Ingredients:
1 cup pearl barley |
1 medium sweet potato, peeled and chopped |
1 large red pepper |
1 bunch green onion |
3 inches piece fresh ginger, peeled |
1 tablespoon curry powder |
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, drained |
4 skinless cod fish fillets (4 oz. ea.) |
Directions:
1. Combine barley with 3 C water, cover with vented plastic wrap and cook in microwave on high for 10 minutes. Stir in sweet potato. Recover; microwave on high for 15 minutes or until tender.
2. Chop pepper, slice green onions, and grate ginger; reserve 2 tbsp green onions for garnish. In bowl, combine remaining onions, red peppers, ginger, and 1/4 tsp each salt and pepper. Coat with olive oil cooking spray.
3. Heat 12 skillet on medium-high. Add pepper mixture and cook 3 minutes until lightly browned, stirring often. Add curry powder; cook 1 minute, stirring. Stir in tomatoes; heat to boiling. Nestle cod in tomato mixture, cover, and cook 5-8 minutes, or until cod turns opaque throughout.
4. Serve cod mixture over barley and sweet potato. Garnish with green onions.
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