“Packed with all the good things we’re supposed to eat, this dish is delicious and so nice in appearance. It’s fun to make, too.” Most of the 6 g of fiber in this healthy side come from spinach, pinto beans and barley. Marian Platt – Sequim, Washington,
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 celery root
- 1 tablespoon minced fresh gingerroot
- 2 tablespoons olive oil
- 1 package (10 ounces) fresh spinach, torn
- 1 cup canned pinto beans, rinsed and drained
- 2 tablespoons reduced-sodium soy sauce
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Directions
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Nutrition Facts
1-1/4 cups: 199 calories, 4g fat (1g saturated fat), 0 cholesterol, 387mg sodium, 35g carbohydrate (4g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.
