SPICY BARLEY AND RICE

Spicy Barley and Rice image

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.

Provided by nannymm

Categories Brown Rice

Time 55m

Yield 6 2/3 cup, 6 serving(s)

Number Of Ingredients 10

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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

Steps:

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.
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 : Calories 174.9, Fat 7, SaturatedFat 0.8, Sodium 32.6, Carbohydrate 24.4, Fiber 4.8, Sugar 1.2, Protein 5.5

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