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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.