Spicy Barley And Rice

1. 1

   In saucepan cook onion in hot oil over medium heat for 5 minutes or until tender; stirring occasionally. Add barley; cook and stir 3 minutes or until barley starts to brown.

2. 2

   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.

3. 3

   Stir in fresh thyme (if using). Remove from heat. Let stand 5 minutes. Stir in spinach and pecans just before serving. Makes 6 (2/3 cup) servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.