| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Beans & leg, Rice & grai, Side dishes, Vegetarian | 4 | Servings |
INGREDIENTS
| 4 | t | Olive oil, divided |
| 1 | c | Chopped onion |
| 1 | c | Chopped red bell pepper |
| 1 | c | Chopped carrots |
| 1/2 | c | Chopped peeled turnip |
| 1/2 | c | Chopped peeled celeriac |
| 2 | t | Grated peeled fresh ginger |
| 2 | c | Cooked pearl barley |
| 1 | c | Drained canned pinto beans |
| 3 | c | Torn spinach |
| 1 | T | Low-sodium soy sauce |
| 1/4 | t | Salt |
INSTRUCTIONS
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and next 5 ingredients (onion through ginger); saute 5 minutes. Stir in rice, barley, and beans; cook 2 minutes. Add remaining 2 teaspoons oil, spinach, soy sauce, and salt; cook 1 minute or just until spinach begins to wilt. Yield: 4 servings (serving size: 2 cups). Recipe by: Cooking Light, January/February 1997, page 134 Posted to EAT-LF Digest by aml@skypoint.com on Mar 18, 1999, converted by MM_Buster v2.0l.
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