- Cook Time
- Prep Time
- 6 ServingsServings
- 1 Tbsp. olive oil
- 1 1/2 cups Diced yellow onion
- 2 tsp. minced garlic
- 1 qt. Low sodium chicken broth
- 2 cups Cooked barley
- 1 cup Corn kernels
- 1 Cup frozen peas
- 1 cup Sliced California Ripe Olives
- 1/2 Cup thinly sliced green onion
- 2 tsp. ground cumin
- 1 tsp.09Ground achiote
- Kosher salt and ground black pepper to taste
- 1 Tbsp.09Lemon juice
1 Heat oil in a large saucepot over medium high heat.
2 Add onions and sauté until golden for 4-5 minutes, stirring occasionally.
3 Add garlic and continue cooking on medium heat for 1-2 minutes until golden.
4 Pour in chicken broth, barley, corn, peas, California Ripe Olives and green onions and bring to a boil.
5 Stir in cumin and achiote and season to taste with salt and black pepper.
6 Turn heat down to simmer and cook for 10-15 minutes. Stir in lemon juice just before serving.
Source: California Olive