Rating: 5 stars
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  • 1 Rating

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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Recipe Summary

prep:
10 mins
cook:
45 mins
stand:
5 mins
total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 7g; saturated fat 1g; carbohydrates 24g; mono fat 4g; poly fat 2g; insoluble fiber 5g; sugars 1g; protein 5g; vitamin a 923.2IU; vitamin c 4.7mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 28.2mcg; sodium 173mg; potassium 213mg; calcium 30.3mg; iron 1.4mg.
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