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Multigrain & Veggie Side Dish Recipe

Multigrain & Veggie Side Dish Recipe

“Packed with all the good things we're supposed to eat, this dish is delicious and so nice in appearance. It's fun to make, too.” Most of the 6 g of fiber in this healthy side come from spinach, pinto beans and barley. Marian Platt - Sequim, Washington
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings

Ingredients

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

Directions

  • 1. In a small 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. Yield: 8 servings.

Nutritional Facts

1-1/4 cups equals 199 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 387 mg sodium, 35 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.