SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print

| Page | 3x5 | 4x6 |

New BHG Cookbook

Select a size and use your browser's print button to print the page.

Spicy Barley and Rice

Makes: 6 servings
Serving size: 2/3cup

Prep 10 mins Cook 45 mins Stand 5 mins

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 (�g) 28,
sodium (mg) 173,
Potassium (mg) 213,
calcium (mg) 30,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe