RECIPE: REC: Spanish Barley-Brown Rice Pilaf

[dawn_mo]

I made this to go with carne asada, pollo asada and carnitas tacos that we had during the Superbowl. This would be good with some browned chicken pieces cooked jambalaya-style on top of it. This could easily be halved or doubled to freeze.

* Exported from MasterCook *

Spanish Barley-Brown Rice Pilaf

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

1/4 cup Spanish olive oil1 cup brown rice -- raw

1 1/2 cups pearl barley -- raw

1 red bell pepper -- chopped

1 yellow bell pepper -- chopped

1 green bell pepper -- chopped

1 orange bell pepper -- chopped

4 green onions -- sliced

1/2 cup celery -- chopped

1 white onion -- chopped

4 cloves garlic

17 ounces petite diced tomatoes

1 teaspoon ground cumin

1/2 teaspoon oregano leaves

3 large Knorr chicken bouillion cubes

5 cups water

1/2 teaspoon cinnamon

Heat oil until hot in a large Dutch oven. Turn heat down to medium. Add onions, all the peppers, and celery and saute until soft. Add garlic and saute for 3 minutes more.

Add barley and brown rice and saute for 5-10 minutes or until the grains smell fragrant. Add remaining ingredients and bring to a boil. Turn down the heat and simmer for approx. 45 minutes, stirring once in awhile.

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NOTES : I based this recipe on the black bean recipe posted by Diana/NYC. I love her recipe for black beans. She uses Spanish olive oil, and it is by far my favorite olive oil. It would be good with some black beans and corn added to it also. I would also like some slice green and ripe olives, and maybe some capers. It is tasty, hardy and full of fiber.

 

[kyheirloomer]

That really sounds good, Dawn. It's in my to-try file!

 

[michael-in-phoenix]

Thanks Dawn... this looks like it's right up my alley. I'm gonna decrease the ...

...olive oil a bit (just trying to cut out as much fat as I reasonably can), and add back a few calories with the sliced green olives.

I do really, really well with dishes like this in my dietary program. Even the starch is in complex form with lots of fiber, so it doesn't spike my blood sugar.

Big 'training' push starts after Valentines Day, so your timing is perfect.

Thanks again,

Michael

 

[wildwoods]

nfrc - can i ask what you're training for, michael? are you a runner?

 

[michael-in-phoenix]

NFRC: More about me than you want to know. I am back...

...in the gym after a 15-year layoff. I used to operate a personal trainer service at two hard-core weight training gyms in the Phoenix metro area. I put training programs together and specialized training diets. I've worked with very accomplished competitors in body building, cycling, power lifting, swimming, football, baseball, etc. And a couple of Miller Beer models (for good measure).

I left all that a decade and a half ago. I am now back at it... and things are going well. I am training hard to get back to my best body weight (220 lbs), and so far I've lost 60 pounds. I have 30 more to go, but I'm closing in fast!

My body responds best to a high fiber, whole grain, lots of veggies, low-fat, medium protein regimen. Dairy products are a rare treat. Fruit for dessert. I feel great, and my blood sugar is consistently in the good range (I'm type II diabetic).

I hope to start riding my bicycle again soon. I used to average about 150 to 200 miles per week, just for fun. I'd love to do half that, and, hopefully I'll be able to before the year is out.

Thanks fer askin',

Michael

 

[Marg CDN]

Wow Guy. I am reluctant to say that I wish you luck. You can do it if you want to. And you will.

You may be my inspiration.

 

[michael-in-phoenix]

Even though I am comfortable (and lean) at 220, I don't ever want to go back to the...

...300-pound-plus neighborhood.

Hopefully, I won't.

Michael

 

[nan]

Go Michael!!

 

[cheezz]

Congrats on the healthy lifestyle! What a difference in the way you feel, huh?!

 

[lisainla]

Keep up the good work, Michael. That's a phenomenal accomplishment!

 

[wildwoods]

wow! you must feel fantastic. feel like sharing some of your fave meals/dishes?

 

[kyheirloomer]

Made This Tonight, Dawn....

and it's a real winner.

Served it with apple cider brined pork, and the two were a perfect combination.

Thanks for the recipe.

 

[dawn_mo]

Thanks KYHeirloomer. I am getting ready to make another batch today.

I really enjoyed it, and it held well in the fridge all week, and I just nuked it for lunch. Thanks for letting me know.

 

[Guest]

Michael, I am in the Metro Phoenix area and I am impressed with your determination

I would LOVE to hear more about your high fiber whole grains, veggis and fruit. I was thin all my life, am now at 42 and a 21 year survivor of terminal cancer, I do feel that from the chemo/radiation I became so underweight that I believe my body holds on to too much weight. I am 210 but don't look it (german built but italian attitude) seriously I would love to hear more about your accomplishments. PS I have a home gym (quite impressive) but I don't use it like I should because I don't know how to get started. From your pm's I trully believe you are a person who cares, If you can reply with anything that you believe may help I would highly appreciate it. Thank you and I support your efforts. Go Michael!!!!! (Michael is my son's middle name so I love your name Just like Joe's because that is my son's first name, cool huh)