Packed with good-for-you grains, this hearty side dish certainly sticks to your ribs. Carrots, parsley and spinach give it great color, while almonds add a delightful crunch. Linda Niceswanger - Cols, Ohio
2-1/2 cups reduced-sodium chicken broth or vegetable broth
1/4 cup white wine or additional broth
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
1/4 teaspoon white pepper
1/3 cup minced fresh parsley
1/3 cup chopped almonds, toasted
1/4 cup canned chopped green chilies
2 cups fresh baby spinach, optional
Directions
In a large nonstick skillet, saute the onion, carrot and garlic in butter until tender. Add the barley, rice and bulgur; saute 3 minutes longer.
Add the broth, wine, sage and pepper; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the grains are tender. Remove from the heat. Stir in the parsley, almonds and chilies. Serve immediately over spinach if desired.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.