Multigrain & Veggie Side Dish

• 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 1/2 cup celery root
• 1 tablespoon minced fresh gingerroot
• 2 tablespoons crisco light olive oil
• 1 (10 ounce) package fresh spinach, torn
• 1 cup canned pinto beans, rinsed and drained
• 2 tablespoons reduced sodium soy sauce

1. In 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.

water, long grain rice, quickcooking barley, salt, onion, carrots, sweet red pepper, celery, fresh gingerroot, olive oil, fresh spinach, pinto beans, soy sauce

Taken from www.food.com/recipe/multigrain-veggie-side-dish-345152 (may not work)