| 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.
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