Barley Bean Pilaf

A hearty pilaf for fall makes great leftovers for lunch when you're on the go!

Ingredients:

2 tsp canola oil (organic)
1 medium yellow onion, peeled and diced
1 celery stalk, diced
1 medium carrot, peeled and diced
1 ½ cups pearled barley
2-inch piece of fresh orange peel
1 whole cinnamon stick
3 cups vegetable stock or broth
2 cups cooked white or navy beans (or 1 15-ounce can, drained)
¼ cup finely chopped dill

Instructions:

1. Heat oil in a large saucepan and add onion, celery, and carrot when hot.   Sauté over medium heat for 7-8 minutes.  Add water as needed if veg are sticking to the pan. 
2. Add barley, orange peel, cinnamon and vegetable stock to the pan and bring to a boil over high heat.  Reduce heat to medium and cook for 35 minutes.
3. Add beans and cook for an additional 10 minutes, until barley is tender.  Remove from heat and stir in the dill. 

For more information on The Block Center for Integrative Cancer Treatment, call (847) 230-9107 or visit BlockMD.com.