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Sweet and Spicy Barley

Makes: 6  servings Prep 15 mins Start to Finish 1 hr
Sweet and Spicy Barley


  • 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


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