This pan of Mexican-Spiced Adlai has become one of my favorite bulk meals. I’d cook up a big batch before the start of the week and would have it for the next few days. Adlai is also an energy powerhouse (it’s Philippine barley) that helps keep me full longer and energized for my days in school. If you don’t have access to Adlai, you can also of course use other types of barley or other grains (though cooking time may differ). You can find the FULL RECIPE BELOW or on my blog www.thefoodietakesflight.com 🌟 Happy Sunday guys!
P.S. I get my Adlai from @farmtofolkph or @hinelebanfarms that support local growers and communities.
Mexican Spiced Adlai (Job’s Tears) Recipe
Serves 3-4 people
1 cup uncooked adlai*
1 400g can diced tomatoes
2 tbsp oil
1 large onion, diced
2 cloves garlic, minced
1/4 cup diced red, orange, or yellow bell peppers
3 1/2 vegetable stock (or sub water)**
1 tsp cumin seed powder
1/2 tsp paprika powder
1/2 tsp cayenne or chili powder, optional
1 1/2 tsp salt, or to taste
Fresh Cilantro, roughly chopped
Line juice *If you do not have access to adlai, you can use barley or also orzo but you will have to lessen the liquid and reduce cooking time to come out with chewy, al dente grains
**If using water, you may need to add more salt to taste.
1. Heat a deep pan or pot. Add in 2 tbsp oil. When hot, add in the onions and garlic. Sauté until cooked.
2. Add in the bell peppers and sauté for 2-3 minutes until tender. Add the uncooked adlai and mix. Add in the tomatoes, 1 cup of stock, cumin, paprika, and cayenne if using.
3. Mix and leave to boil over medium heat. You can cover the pan. Continue to stir frequently. Once the adlai has absorbed the liquid, add another cup of stock. Repeat this until the adlai is cooked through and liquid has been absorbed, around 35-40 minutes. Add in the salt or season to taste. Mix well.
4. Turn off heat then finish off with fresh cilantro and lemon juice, if desired. Enjoy while hot!
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