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Ingredients
| onions (chopped): 1/2 cup |
| olive oil: 2 tsp |
| pearled barley: 2 cups |
| chicken broth: 14 oz |
| water: 3/4 cup |
| brown rice: 1/4 cup |
| dried thyme (ground): 1 tsp |
| chipotle peppers (chopped): 1 tsp |
| spinach: 2 cups |
| walnuts (chopped): 1/3 cup |
Spicy barley and rice
Credit: www.bhg.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
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.