1 (14 ounce) cans
reduced-sodium chicken broth
1 3/4 cups
1 tablespoon small fresh thyme sprigs or 1/2 teaspoon
dried thyme, crushed
finely chopped chipotle chile in adobo
torn fresh spinach
1/3 cup pecans or 1/3 cup
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.