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!

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