Directions:
- 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. Makes 6 (2/3 cup) servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.37 Kcal (851 kJ) | ||
| Calories from fat | 153.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.03g | 26% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 32.26mg | 1% | |
| Potassium | 147.13mg | 3% | |
| Total Carbs | 12.1g | 4% | |
| Sugars | 1.68g | 7% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 2.96g | 6% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 31.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 124.43 Kcal (521 kJ) | ||
| Calories from fat | 93.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.42g | 26% | |
|---|---|---|---|
| Cholesterol | 0.11mg | 0% | |
| Sodium | 19.74mg | 1% | |
| Potassium | 90.02mg | 3% | |
| Total Carbs | 7.4g | 4% | |
| Sugars | 1.03g | 7% | |
| Dietary Fiber | 1.68g | 11% | |
| Protein | 1.81g | 6% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 0.5mg | 5% | |
| Calcium | 19.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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