Recipe: Sweet and Spicy Barley (with brown rice, spinach and chipotle)

SWEET AND SPICY BARLEY

2 teaspoons canola oil
1/2 cup finely chopped onion
2/3 cup pearl barley, uncooked
1 (14 ounce) can low-sodium chicken broth
1 3/4 cups water
1/4 cup long-grain brown rice, uncooked
1/2 to 1 teaspoon finely chopped chipotle pepper in adobo
2 cups fresh spinach
1 teaspoon fresh thyme leaves
1/3 cup pecans or walnuts, toasted and coarsely chopped

Heat oil and onion in a large saucepan over medium heat; cook, stirring, 5 minutes. Stir in barley; cook until barley begins to brown, about 3 minutes.

Stir in broth, 1 3/4 cups water, brown rice and chipotle pepper. Bring to a boil; reduce heat. Cover and simmer until barley and rice are tender and most of the liquid is absorbed, about 45 minutes.

Remove from heat and let stand for 5 minutes. Stir in spinach, thyme and nuts just before serving.

Makes 6 servings
Source: Ladies Home Journal magazine