Wednesday, May 18, 2005

Spicy Barley and Rice with Chicken

Spicy Barley and Rice with Chicken (Adapted from BH&G)

1 tablespoon olive oil
3/4 cup diced onion
2 garlic cloves, minced
2/3 cup dry pearled barley
1 3/4 cups water
1 1/2 cups chicken broth
1/4 cup dry brown rice
1 teaspoon finely chopped chipotle pepper in adobo sauce, plus a teaspoon of the sauce
2 1/2 to 3 cups shredded cooked chicken breast
1 tablespoon chopped fresh thyme
2 cups torn fresh spinach
1/2 cup chopped toasted walnuts

In a medium saucepan, heat oil over medium. Stir in onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in barley - cook, stirring, until barley starts to turn a light golden, about 3 minutes.

Stir in water, broth, rice, chipotle pepper and adobo sauce. Bring mixture to a boil - cover, reduce heat and simmer until the barley and rice are tender and most of the liquid has been absorbed, about 45 minutes. Stir in chicken and fresh thyme - remove from the heat and let stand, covered, for 5 minutes. Fold in spinach and walnuts just before serving.

Makes about 4 servings.

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