Hot off the Frying Zan

So I was really, really lazy this week when it came to cooking. Last night, I decided to just throw a random concoction together.

Consisting of Riceroni, tuna fish, toasted barley and orzo with black-eyed peas, I like to call it:

Lazy Plate Tunapalooza

First: The Riceroni takes about half an hour, so start that first. Just follow the directions on the box.

Next: The Toasted Barley Recipe (from The PDQ Vegetarian Cookbook) is as follows:

You’ll need:

1 ½ tablespoons extra-virgin olive oil

1 cup quick-cooking barley

1 can low-sodium vegetable broth

¾ cup water

½ cup orzo

1 (15.5 oz) can black-eyed peas, rinsed and drained

1 cup canned diced Italian seasoned tomatoes

¼ cup whole basil leaves, torn in half

salt and pepper

In a medium skillet with a lid, heat one tablespoon of oil over medium heat and then add the barley to cook, consistently stirring for about five minutes. Add the water and brother and bring the heat to a medium-high. Add the black-eyed peas, orzo and tomatoes, and stir. Reduce the heat to low, cover and simmer for 10 minutes. Remove the pan from the stove with the lid on, and let it rest for about five minutes. Add the basil, remaining oil, salt and pepper.

Then: Make the tuna sandwich with: toasted bread, Swiss cheese, spinach, avocado

Now: Grab a plate, place a glob of the Riceroni, glob of the barley and orzo and the tuna fish sandwich neatly cut and enjoy.

Editor’s note: I personally did not enjoy the barley & orzo…I realized I’m not much of a bean person so I stuck to the Riceroni and tuna. This is one of the laziest and easiest dishes to make.