Multigrain & Veggie Side Dish
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 1/2 cup celery root ⓘ
- 1 tablespoon minced fresh gingerroot ⓘ
- 2 tablespoons crisco light olive oil
- 1 (10 ounce) package fresh spinach, torn ⓘ
- 1 cup canned pinto beans, rinsed and drained ⓘ
Instructions
- In 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 & Diet Analysis (per serving)
501
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).