1/2 cup chopped onion
2 tsp olive oil
2/3 cup regular pearled barley
1 14oz can reduced sodium chicken broth
1 3/4 cup water
1/4 cup brown rice
1 TBL small fresh thyme sprigs or 1/2 tsp dried, crushed
1/2 - 1 tsp finely chopped chipotle pepper in adobe sauce
2 cups torn spinach
1/3 cup pecans or walnuts, toasted and coursely chopped
In saucepan, cook onion in hot oil over med heat 5 minutes or until tender. Add barley, cook and stir 3 minutes or until barley starts to brown.
Carefully add broth, water, brown rice, dried thyme (if using dired) and chipotle pepper. Bring to a boil, reduce heat. Cover and simmer for 45 minutes or until tender and most of liquid is absorbed.
Stir in fresh thyme (if using). Remove from heat and let stand 5 minutes. Stir in spinach and pecans just before serving.
2 tsp olive oil
2/3 cup regular pearled barley
1 14oz can reduced sodium chicken broth
1 3/4 cup water
1/4 cup brown rice
1 TBL small fresh thyme sprigs or 1/2 tsp dried, crushed
1/2 - 1 tsp finely chopped chipotle pepper in adobe sauce
2 cups torn spinach
1/3 cup pecans or walnuts, toasted and coursely chopped
In saucepan, cook onion in hot oil over med heat 5 minutes or until tender. Add barley, cook and stir 3 minutes or until barley starts to brown.
Carefully add broth, water, brown rice, dried thyme (if using dired) and chipotle pepper. Bring to a boil, reduce heat. Cover and simmer for 45 minutes or until tender and most of liquid is absorbed.
Stir in fresh thyme (if using). Remove from heat and let stand 5 minutes. Stir in spinach and pecans just before serving.
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