- make this recipe
- user reviews ()
Spicy Barley and Rice
Ingredients
- 1/2 cup chopped onion
- 2 teaspoons 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 tablespoon small fresh thyme sprigs or 1/2 tsp. dried thyme, crushed
- 1/2 - 1 teaspoon finely chopped chipotle pepper in adobo sauce
- 2 cups torn fresh spinach
- 1/3 cup pecans or walnuts, toasted and coarsely chopped
Directions
1. 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.
2. 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.
3. 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 Facts
(Spicy Barley and Rice)
- Servings Per Recipe 6,
- cal. (kcal) 168,
- Fat, total (g) 7,
- sat. fat (g) 1,
- carb. (g) 24,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 2,
- fiber (g) 5,
- sugar (g) 1,
- pro. (g) 5,
- vit. A (IU) 923,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- sodium (mg) 173,
- Potassium (mg) 213,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
