Multigrain & Veggie Side Dish
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
“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
Ingredients
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2-2/3 cups water
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2/3 cup uncooked long grain rice
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2/3 cup quick-cooking barley
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1/2 teaspoon salt
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1 large onion, chopped
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2 medium carrots, chopped
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1 medium sweet red pepper, chopped
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1 small turnip, chopped
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1/2 cup chopped celery or celery root
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1 tablespoon minced fresh gingerroot
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2 tablespoons olive oil
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1 package (10 ounces) fresh spinach, torn
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1 cup canned pinto beans, rinsed and drained
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2 tablespoons reduced-sodium soy sauce
Directions
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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.
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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.
Nutrition Facts
1-1/4 cups: 199 calories, 4g fat (1g saturated fat), 0 cholesterol, 387mg sodium, 35g carbohydrate (4g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.
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