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Multigrain & Veggie Side Dish

“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.
  • Makes
    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

  • 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.
  • 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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Reviews

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Average Rating:
  • jmscoker
    Jun 22, 2011

    I added cilantro to the leftovers and it gave it more life. I might try this with chickpeas next time.

  • jmscoker
    Jun 20, 2011

    i will make this again, but probably change it up a little, maybe add an herb or seasoning (+broth) instead of the soy sauce.