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Add a photoServings: 6
Ingredients
- 4 c. Vegetable broth
- 3/4 c. Long-grain brown rice
- 1/4 c. Pearl barley
- 4 ounce Canned minced green chilies, liquid removed
- 1 Tbsp. Minced fresh cilantro
- 2 tsp Grated lemon rind
Directions
- In large saucepan, bring broth to a boil. Stir in rice and barley.
- Reduce heat to low. Cover; simmer 40 to 50 min or possibly till all liquid is absorbed and grains are tender. Let stand, covered, 5 min. Gently stir in chilies, cilantro, and lemon rind. Cook over low heat 1 to 2 min or possibly till heat through, stirring once or possibly twice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 6 servings | |
| Calories 129 | |
| Calories from Fat 7 | 5% |
| Total Fat 0.8g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 630mg | 26% |
| Potassium 124mg | 4% |
| Total Carbs 27.76g | 7% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.33g | 2% |
| Protein 2.95g | 5% |
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