- make this recipe
- user reviews (1)
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,
- Calories 168,
- Protein (gm) 5,
- Carbohydrate (gm) 24,
- Fat, total (gm) 7,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 1,
- Vitamin A (IU) 923,
- Vitamin 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 (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
This sounds and looks absolutely delicious! Can't wait to try it out!
3/2/2010 11:29:33 AM Report Abuse