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Baked Spanish Rice and Barley
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Publications International, Ltd., the Editors of. "Baked Spanish Rice and Barley." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/baked-spanish-rice-and-barley-recipe.htm> 02 December 2008.
Baked Spanish Rice and Barley
Yield: Makes 4 servings
Ingredients:
1/2
cup chopped onion
1/2
cup chopped green bell pepper
2
cloves garlic, minced
2
teaspoons vegetable oil
1
cup coarsely chopped seeded tomatoes
1
cup reduced-sodium chicken broth
1/2
cup uncooked white rice
1/2
cup water
3
tablespoons quick-cooking barley
1/4
teaspoon black pepper
1/8
teaspoon salt
Preparation:
1.
Preheat oven to 350°F. Coat 1-1/2-quart casserole with nonstick cooking spray. Cook and stir onion, bell pepper and garlic in oil in medium saucepan over medium heat until vegetables are tender. Stir in tomatoes, broth, rice, water, barley, black pepper and salt. Bring to a boil over high heat.
2.
Pour mixture into prepared casserole. Cover; bake 25 to 30 minutes or until rice and barley are tender and liquid is absorbed. Fluff rice mixture with fork.
Nutritional Information:
| Serving Size: | |
| Sodium | 83 mg |
| Protein | 4 g |
| Fiber | 3 g |
| Carbohydrate | 32 g |
| Saturated Fat | trace g |
| Total Fat | 3 g |
| Calories from Fat | 16 % |
| Calories | 167 |
Dietary Exchange:
| Vegetable | 1-1/2 |
| Starch | 1-1/2 |
| Fat | 1/2 |
This recipe appears in: European
