PRE-COOKED GRAINS
Ingredients
IMBO Pearl Barley
IMBO Black Lentils
IMBO Kidney Beans
Method:
1. Bring 1 cup barley and 5 cups water to a boil. Reduce heat to a simmer; cook, covered until tender and until most of the liquid has been absorbed, 40 to 50 minutes.
2. Place lentils in a large saucepan, add 2 cups water and bring to a boil. Reduce heat and simmer for 30 min or until soft.
3. Rinse the kidney beans and place them in a large saucepan, add 3 parts cold water, bring to a boil and cook for 5 minutes. Remove from heat, cover and allow to soak for one hour. Drain the soaked beans and return to the saucepan. Add enough boiling water to cover the beans, bring to a boil, reduce heat and simmer for 45-60 minutes until soft.
4. Pack the cooked grains into Tupperware dishes.
MONDAY: BEAN CROQUETTES:
Ingredients:
Olive oil
1 tbsp crushed garlic
1/2 cup IMBO Pearl Barley
1/2 cup IMBO Black Lentils
1/2 cup IMBO Kidney Beans
1/2 cup mozarella
1 tsp vinegae
1 egg, beaten
Flour
Breadcrumbs
Method:
1. Heat olive oil in a pan, with 1 tbsp crushed garlic. Add 1/2 cup cooked beans and 1/2 cup lentils.
2. Fry until golden and remove from the heat.
3. Mash the beans and lentils in the pan before adding 1/2 cup mozzarella and 1 tsp vinegar.
4. Mould the mixture into quenelle shapes. Dip each croquette into flour, egg and breadcrumbs.
5. Fry in hot oil until golden and crispy.
6. Serve with a garden salad and a drizzle of fresh lemon juice.
TUESDAY: ZUCCHINI BOATS
Ingredients:
Olive oil
1 tbsp crushed garlic
1/2 cup IMBO Pearl Barley
1/2 cup IMBO Black Lentils
1 cup tomatoes
Zucchini
1 cup grated cheddar cheese
Method:
1. Heat olive oil in a pan, with 1 tbsp crushed garlic. Add 1/2 cup cooked lentil s and 1/2 cup cooked barely.
2. Add 1 cup whole tomatoes to the pan. Stir to combine.
3. Spoon the mixture into zucchini halves in a baking dish. Top with 1 cup grated cheese.
4. Bake at 180 degrees Celsius until the cheese is melted and golden.
5. Serve with a side salad.
WEDNESDAY: MASON JAR LUNCH
Ingredients:
1 tbsp IMBO Pearl Barley
1 tbsp IMBO Black Lentils
1 tbsp IMBO Kidney Beans
1 tbsp sweet corn
1 tbsp chopped rosa tomatoes
1 tbsp chopped bell peppers
Lettuce
Salad dressing
Method:
1. Spoon 1 heaped tbsp beans into the bottom of a mason jar. Top with 1 tbsp barley and 1 tbsp lentils.
2. Add 1 tbsp sweet corn, 1 tbsp rosa tomatoes, 1 tbsp bell peppers and lettuce.
3. Pour a creamy salad dressing into the jar and shake before serving.
4. Enjoy!