Multigrain & Veggie Side Dish |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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âPacked with all the good things we're supposed to eat, this dish is delicious and so nice in appearance. It's fun to make, too.â Most of the 6 g of fiber in this healthy side come from spinach, pinto beans and barley. Marian Platt - Sequim, Washington Ingredients:
2-2/3 cups water |
2/3 cup uncooked long grain rice |
2/3 cup quick-cooking barley |
1/2 teaspoon salt |
1 large onion, chopped |
2 medium carrots, chopped |
1 medium sweet red pepper, chopped |
1 small turnip, chopped |
1/2 cup chopped celery or celery root |
1 tablespoon minced fresh gingerroot |
2 tablespoons olive oil |
1 package (10 ounces) fresh spinach, torn |
1 cup canned pinto beans, rinsed and drained |
2 tablespoons reduced-sodium soy sauce |
Directions:
1. In a small saucepan, bring water to a boil. Stir in the rice, barley and salt. Reduce heat; cover and simmer for 12-18 minutes or until grains are tender. Remove from the heat; let stand for 5 minutes.
2. In a Dutch oven, saute the onion, carrots, red pepper, turnip, celery and ginger in oil until crisp-tender. Stir in the spinach, beans, soy sauce and rice mixture; cook and stir until heated through and spinach is wilted. Yield: 8 servings.
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