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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a deliciously spicy take on brown rice and barley. It's low fat and since the grains are complex carbs, this dish fits into my low fat, diabetic diet quite nicely. Ingredients:
1/2 cup chopped onion |
2 teaspoons olive oil |
2/3 cup regular barley (pearled) |
1 (14 ounce) can reduced-sodium chicken broth |
1 3/4 cups water |
1/4 cup brown rice |
1 tablespoon small fresh thyme sprigs or 1/2 teaspoon dried thyme, crushed |
1/2-1 teaspoon finely chopped chipotle chile in adobo |
2 cups torn fresh spinach |
1/3 cup pecans or 1/3 cup walnuts, toasted and coarsely chopped |
Directions:
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.
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