Spicy Barley And Rice

• 1/2 cup chopped onion
• 2 teaspoons olive oil
• 2/3 cup regular barley (pearled)
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 3/4 cups water
• 1/4 cup brown rice
• 1 tablespoon small fresh thyme sprigs or 1/2 teaspoon dried thyme, crushed
• 1/2 - 1 teaspoon finely chopped chipotle chile in adobo
• 2 cups torn fresh spinach
• 1/3 cup pecans or 1/3 cup walnuts, toasted and coarsely chopped

1. 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.
2. 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.
3. 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.

onion, olive oil, regular barley, chicken broth, water, brown rice, thyme, chipotle chile, fresh spinach, pecans

Taken from www.food.com/recipe/spicy-barley-and-rice-262148 (may not work)