spicy barley and rice


  • 1/2  cup  chopped onion
  • 2  tsp.  olive oil
  • 2/3  cup  regular (pearled) barley
  • 1  14-ounce can  reduced-sodium chicken broth
  • 1-3/4  cups  water
  • 1/4  cup  brown rice
  • 1  Tbsp.  small fresh thyme sprigs or 1/2 tsp. dried thyme, crushed
  • 1/2  to 1 tsp.  finely chopped chipotle pepper in adobo sauce
  • 2  cups  torn fresh spinach
  • 1/3  cup  pecans or walnuts, toasted and coarsely chopped

In saucepan cook onion in hot oil over medium heat for 5 minutes or until tender; stirring occasionally. Add barley; cook and stir 3 minutes or until barley starts to brown.

Carefully add broth, water, brown rice, dried thyme (if using), and chipotle pepper. Bring to boiling; reduce heat. Cover; simmer 45 minutes or until barley and rice are tender and most of liquid is absorbed.

Stir in fresh thyme (if using). Remove from heat. Let stand 5 minutes. Stir in spinach and pecans just before serving. Makes 6 (2/3 cup) servings.

Nutrition Per Serving: 168 Calories, 5 g Fiber, 5 g Protein

Source: Better Homes & Gardens


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