Spicy Barley and Rice

Submitted by nannymm

"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: 55mins
• Ingredients: 10
• Yields: 6 2/3 cup
• Serves: 6

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.

Reviews

[Hadasah]

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!

 

[VegSocialWorker]

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.

 

[vrvrvr]

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.