1 Tbsp. small fresh thyme sprigs or 1/2 tsp dried thyme, crushed
1/2 to 1 tsp. finely chopped chipotle pepper in adobo sauce
2 cups fresh torn spinach
1/3 cup pecans or walnuts, toasted and coarsely chopped
Instructions
In saucepan cook onion in hot oil over medium heat 5 minutes or until tender, stirring occasionally. Add barley; cook and stir 3 minutes or until barley starts to brown.
Carefully add broth, water, brown rice, dried thyme, if using, and chipotle pepper. Bring to boiling, reduce heat. Cover; simmer 45 minutes or until barley and rice are tender and most of liquid is absorbed.
Stir in fresh thyme, if using. Remove from heat. Let stand 5 minutes. Stir in spinach and pecans just before serving.
Originally Submitted
6/28/2011
0 Out of 5 from
0 reviews
You can add this Spicy Barley and Rice recipe to your own private DesktopCookbook.
