Prep 10 mins
Cook 45 mins
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.
- 118.29 ml chopped onion
- 9.85 ml olive oil
- 158.51 ml regular barley (pearled)
- 396.89 g can reduced-sodium chicken broth
- 414.03 ml water
- 59.14 ml brown rice
- 14.79 ml small fresh thyme sprigs or 2.46 ml dried thyme, crushed
- 2.46-4.92 ml finely chopped chipotle chile in adobo
- 473.18 ml torn fresh spinach
- 78.07 ml pecans or 78.07 ml walnuts, toasted and coarsely chopped
- 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.
We loved this! I did make a couple of changes because of personal taste. I wanted to use jasmine rice (our favorite), so I cooked it separately and added it at the end (it doesn't take as much time to cook). The only other thing I did differently was to use more chipotle pepper because we like things kicked up a bit. I used a large pepper...next time I'll add even more. This recipe was easy and very very good!
Delish! We really liked this. It is spicy and creamy and easy to make. I used veggie broth and only oil spray but otherwise kept to the recipe. Thanks for posting, I'd make this again for sure.
Enjoyed every bite of this! It is very rich, and made a wonderful lunch. The toasted pecans and fresh spinach in this are fabulous. I did not have chipotle chiles, so I put in about 1/8 t. of cayenne pepper. I also added a little salt during the cooking process. This is a great recipe! Thanks for posting it.