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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large saucepan over medium heat. Add onion; cook about 5 minutes or just until tender, stirring occasionally. Add barley; cook and stir for about 3 minutes or until barley is starting to brown.
Carefully add broth, water, rice, dried thyme (if using) and chipotle. Bring to a boil; reduce heat. Simmer, covered, for about 45 minutes or until barley and rice are tender and most of the liquid is absorbed.
Stir in fresh thyme (if using). Remove from heat; let stand for 5 minutes. Before serving, stir in spinach and pecans (or walnuts).