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1. In a large saucepan cook onion in hot oil over medium heat about 5 minutes or just until tender, stirring occasionally. Add barley; cook and stir about 3 minutes or until barley is starting to brown.
2. Carefully add broth, the water, brown rice, dried thyme (if using), and chipotle pepper. Bring to boiling; reduce heat. Simmer, covered, about 45 minutes or until barley and rice are tender and most of the liquid is absorbed.
3. Stir in fresh thyme (if using). Remove from heat; let stand for 5 minutes. Before serving, stir in spinach and pecans.