| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Mexican | Grains, Mexican, Rice | 6 | servings |
INGREDIENTS
| 4 | c | Vegetable broth |
| 3/4 | c | Long-grain brown rice |
| 1/4 | c | Pearl barley |
| 4 | oz | Canned chopped green chilies; drained |
| 1 | tb | Chopped fresh cilantro |
| 2 | ts | Grated lemon rind |
INSTRUCTIONS
In large saucepan, bring broth to a boil. Stir in rice and barley. Reduce heat to low. Cover; simmer 40 to 50 minutes or until all liquid is absorbed and grains are tender. Let stand, covered, 5 minutes. Gently stir in chilies, cilantro, and lemon rind. Cook over low heat 1 to 2 minutes or until heat through, stirring once or twice. Recipe by: Chi-Chi's Mexican at Home (adapted) Posted to fatfree digest by "K. N. Phillips" <phillips@fidnet.com> on Jul 30, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“God promises a safe landing, not a calm passage.”