Ingredients
2-2/3 cups water2/3 cup uncooked long grain rice2/3 cup quick-cooking barley1/2 teaspoon salt1 large onion, chopped2 medium carrots, chopped1 medium sweet red pepper, chopped1 small turnip, chopped1/2 cup chopped celery or celery root1 tablespoon minced fresh gingerroot2 tablespoons olive oil1 package (10 ounces) fresh spinach, torn1 cup canned pinto beans, rinsed and drained2 tablespoons reduced-sodium soy sauce
Preparation
In a small 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.
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.
