RECIPE OF THE WEEK | Brown Rice and Barley
The addition of whole barley adds great texture to brown rice. Hulled barley, which is a bit less refined and slightly more nutritious than pearled barley, is sold in many natural food stores.
Makes about 6 servings
4 cups water
1 cup dry short-grain brown rice
1 cup dry hulled or pearl barley
1 teaspoon salt
Bring water to a boil, then add rice, barley, and salt. Reduce heat to a simmer, then cover and cook until grains are tender and all the water is absorbed, about 45 minutes.
Nutrition Information | Per serving (1 cup):
calories: 261; fat: 1.4 g; saturated fat: 0.3 g; calories from fat: 4.9%; cholesterol: 0 mg; protein: 6.8 g; carbohydrates: 56 g; sugar: 0.9 g; fiber: 9.9 g; sodium: 403 mg; calcium: 24 mg; iron: 1.5 mg; vitamin C: 0 mg; beta-carotene: 5 mcg; vitamin E: 0 mg
Recipe by Jennifer Raymond, M.S., R.D., from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.
Please feel free to tailor PCRM recipes to suit your individual dietary needs.