A vibrant and hearty dish combining grains, beans, and fresh vegetables for a flavorful and nutritious meal.
Bring the chicken broth to a boil in a medium saucepan.
Using low-sodium broth allows you to control the salt level in the dish.
Stir in the brown rice and barley, cover, and simmer for 30 minutes.
Check occasionally to ensure the grains do not stick to the bottom of the pan.
Add the diced carrot to the saucepan, cover, and cook for another 15 minutes or until the liquid is absorbed.
Cut the carrot into small, even pieces for uniform cooking.
Heat the olive oil in a large skillet over medium heat.
Use a non-stick skillet to prevent sticking.
Sauté the minced garlic and chopped red onion until the onion is tender.
Stir frequently to avoid burning the garlic.
Add the corn kernels and black beans to the skillet and heat through.
Ensure the beans are well-drained to avoid excess liquid.
Stir in the diced red bell pepper, ground cumin, and dried oregano.
Adjust the seasoning to your taste preference.
Combine the cooked grains with the vegetable mixture in the skillet.
Mix gently to avoid breaking the grains.
Sprinkle with chopped cilantro, cover, and let stand for 5 minutes before serving.
Allowing the dish to rest helps the flavors meld together.
Serve warm and enjoy your Southwestern Grain Bowl!
Pair with a side salad or some crusty bread for a complete meal.
