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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
barley	2/3	cup	pearled	469.3333	103.6267	13.2133	1.5467
chicken broth	1	can	reduced sodium	-	-	-	-
water	1 3/4	3/4		0.0	0.0	0.0	0.0
brown rice	1/4	cup		169.7375	35.2656	3.4873	1.48
thyme sprig	1	tablespoon	crushed	-	-	-	-
chipotle chile adobo	1/2 - 1	teaspoon	chopped	-	-	-	-
spinach	2	cups		66.0	11.7	6.6	0.9
pecan	1/3	cup	toasted chopped	95.4489	17.887999999999998	1.9644	2.0107

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.