Sweet and Spicy Barley

Makes: 6 servings Prep 15 mins Start to Finish 1 hr

Ingredients

2 teaspoons canola oil

1/2 cup finely chopped onion

2/3 cup pearl barley

1 14 ounce can low-sodium chicken broth

1/4 cup long-grain brown rice

1/2 - 1 teaspoon finely chopped chipotle pepper in adobo

2 cups fresh spinach

1 teaspoon fresh thyme leaves

1/3 cup pecans or walnuts, toasted and coarsely chopped

Directions

1. Heat oil and onion in a large saucepan over medium heat; cook, stirring, 5 min. Stir in barley; cook until barley begins to brown, about 3 min.

2. Stir in broth, 1-3/4 cups water, brown rice and chipotle pepper. Bring to a boil; reduce heat. Cover and simmer until barley and rice are tender and most of the liquid is absorbed, about 45 min.

3. Remove from heat and let stand for 5 min. Stir in spinach, thyme and nuts just before serving. Makes 6 servings.

Nutrition Facts

Servings Per Recipe 6
cal.(kcal)170,
Fat, total(g)7,
sat. fat(g)1,
carb.(g)24,
fiber(g)5,
pro.(g)5,
sodium(mg)173,
Percent Daily Values are based on a 2,000 calorie diet

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