Multigrain & Veggie Side Dish

Total Time

Prep/Total Time: 30 min.


8 servings

Updated: Oct. 22, 2022
“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


  • 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


  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.

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.