Spicy Barley and Rice

Chopped chipotle peppers bring a spicy touch to this healthy barley, rice, and spinach recipe. Toasted pecans add a crunchy texture.

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  • Makes: 6 servings
  • Serving Size: 2/3 cup
  • Prep: 10 mins
  • Cook: 45 mins
  • Stand: 5 mins
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Spicy Barley and Rice
Ingredients
1/2
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
1
tablespoon small fresh thyme sprigs or 1/2 tsp. dried thyme, crushed
1/2
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)
    Per serving:
  • 168 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 173 mg sodium,
  • 24 g carb.,
  • 5 g fiber,
  • 1 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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