tsp 1/2 to 1 chopped chipotle pepper in adobo sauce
2 cups torn fresh spinach
1/3 cups pecans or walnuts, toasted and coarsely chopped
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Let's Make It
In saucepan, cook onion in hot oil over medium heat 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 and chipotle pepper. Bring to boiling; reduce heat. Cover; simmer 45 min. or until barley and rice are tender and most of liquid is absorbed.
Remove from heat. Let stand 5 minutes. Stir in spinach and pecans just before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.