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Spicy Barley and Rice

Makes: 6 servings
Serving size: 2/3cup
Prep 10 mins Cook 45 mins Stand 5 mins
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 (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

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