1/2 cup chopped onion
2 tsp. olive oil
2/3 cup regular (pearled) barley
1 14-ounce can reduced-sodium chicken or vegetable broth
1-3/4 cups water
1/4 cup brown rice
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 torn fresh spinach
1/3 cup pecans or walnuts, toasted and coarsely chopped
- 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.
- 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.
- Main Dishes, Grains