SPICY BARLEY AND RICE
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
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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