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.

• Ready In: 55 mins
• Serves: 6
• Yields: 6 2/3 cup

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.