1 onion, chopped
2 stalks celery, chopped
1 jalapeno pepper, seeded and minced
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 cup bouillon
2 cups cooked wild rice
2 cups cooked barley
1 red bell pepper, chopped
1 green pepper, chopped
1 16-ounce can black beans, rinsed and drained
1 ripe, fresh pineapple, peeled, cored and cut in 1/2″ chunks (about 3 cups)
OR use canned pineapple tidbits
1/4 cup chopped cilantro
Cook the onion, celery, jalapeno pepper and spices in the bouillon until softened, 5-10 minutes. Stir in the remaining ingredients and heat through. Serve warm or at room temperature.
6-8 servings
