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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

168 calories; 7 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 173 mg sodium. 213 mg potassium; 24 g carbohydrates; 5 g fiber; 1 g sugar; 5 g protein; 923 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0