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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Packed with good-for-you grains, this hearty side dish certainly sticks to your ribs. Carrots, parsley and spinach give it great color, while almonds add a delightful crunch. Linda Niceswanger - Cols, Ohio Ingredients:
1 medium onion, chopped |
1 medium carrot, chopped |
2 garlic cloves, minced |
1 tablespoon butter |
1/3 cup uncooked medium pearl barley |
1/3 cup uncooked brown rice |
1/3 cup uncooked bulgur |
2-1/2 cups reduced-sodium chicken broth or vegetable broth |
1/4 cup white wine or additional broth |
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage |
1/4 teaspoon white pepper |
1/3 cup minced fresh parsley |
1/3 cup chopped almonds, toasted |
1/4 cup canned chopped green chilies |
2 cups fresh baby spinach, optional |
Directions:
1. In a large nonstick skillet, saute the onion, carrot and garlic in butter until tender. Add the barley, rice and bulgur; saute 3 minutes longer.
2. Add the broth, wine, sage and pepper; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the grains are tender. Remove from the heat. Stir in the parsley, almonds and chilies. Serve immediately over spinach if desired. Yield: 6 servings.
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