1/2 cup chopped onions
2 tsp. olive oil
2/3 cup pearled barley
1 (14 oz.) can reduced-sodium chicken broth
1 3/4 cups water
1/4 cup brown rice
1/2 tsp. dried thyme
1/2-1 tsp. finely chopped chipotle chilies in adobo
2 cups torn fresh spinach
1/3 cup pecans or walnuts, toasted and chopped
A new taste of rice packed wih barley. This is a healthy yet great-tasting offering that goes well with any entree.
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. 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 thyme and remove from heat. Let stand 5 minutes. Stir in spinach and nuts just before serving.
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