Ingredients
| 1 bag | Barley Risotto with Roasted Corn and Tomato |
| ₁/₃ cup | Smoked Almonds |
| ₁/₃ cup | Onion, diced |
| ½ cup | Bell Peppers, diced |
| 1 tbsp | Jalapeño, finely diced |
| 1 | Egg |
| 1 tbsp | Extra Virgin Olive Oil |
| 1 tbsp | Green Onion, sliced thinly |
Salt and Pepper to taste
Directions
- Heat a medium pan over medium heat. Add one tablespoon of olive oil.
- Add the almonds, onions, bell pepper, and jalapeño to the pan. Season with salt and pepper.
- Follow the steam bag cooking instructions.
- Continue cooking the vegetables until they are soft, remove from heat and arrange in bowl.
- Scramble your egg and cook it to your liking in the pan, remove cooked egg and add to the bowl of vegetables.
- When the steam bag has finished cooking, add it to the bowl with your other items.
Be careful handling the dish, it will be hot. Serve and enjoy!