Multigrain & Veggie Side Dish

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 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 1/2 cup celery root
• 1 tablespoon minced fresh gingerroot
• 2 tablespoons crisco light olive oil
• 1 (10 ounce) package fresh spinach, torn
• 1 cup canned pinto beans, rinsed and drained
• 2 tablespoons reduced sodium soy sauce

Recipe

• 1 in saucepan, bring water to a boil. stir in the rice, barley and salt. reduce heat; cover and simmer for 12-18 minutes or until grains are tender. remove from the heat; let stand for 5 minutes.
• 2 in a dutch oven, saute the onion, carrots, red pepper, turnip, celery and ginger in oil until crisp-tender. stir in the spinach, beans, soy sauce and rice mixture; cook and stir until heated through and spinach is wilted.