Spicy Barley And Rice

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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.

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Steps

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In saucepan cook onion in hot oil over medium heat for 5 minutes or until tender.

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Stirring occasionally.

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Add barley.

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Cook and stir 3 minutes or until barley starts to brown.

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Carefully add broth , water , brown rice , dried thyme , and chipotle pepper.

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Bring to boiling.

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Reduce heat.

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Cover.

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Simmer 45 minutes or until barley and rice are tender and most of liquid is absorbed.

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Stir in fresh thyme.

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Remove from heat.

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Let stand 5 minutes.

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Stir in spinach and pecans just before serving.

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Makes 6 servings.

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Ingredients

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onion, olive oil, barley, reduced-sodium chicken broth, water, brown rice, fresh thyme sprigs, chipotle chile in adobo, fresh spinach, pecans