Low G.i. Spicy Thai Vegetable Rice With Cilantro

Total Time: 37 mins Preparation Time: 7 mins Cook Time: 30 mins

Ingredients

• 1/2 cup basmati rice
• 1/2 cup pearl barley
• 1 medium onion, chopped
• 2 cups chicken broth or 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground ginger
• 1 (14 1/2 ounce) can diced tomatoes (undrained)
• 1 bunch fresh cilantro
• 2 chopped fresh garlic cloves
• 1 red bell pepper, diced
• 1 (14 1/2 ounce) can black beans
• salt and pepper
• hot sauce

Recipe

• 1 in a large skillet, saute the oil, onion, rice, barley, and ginger for 3 minutes.
• 2 then add the broth, tomatoes, garlic, bell pepper and cover.
• 3 salt and pepper to taste then simmer for 20 minutes or until most of the liquid is absorbed.
• 4 then add the beans and hot sauce to taste if desired. re-cover and simmer an additional 5-10 minutes or until rice and barley are fully cooked.
• 5 remove from heat and stir in coarsley chopped cilantro. serve and enjoy.
• 6 *you may add shrimp or another pre-cooked meat if you desire. add when you put in the beans.
• 7 **also if you don't want to use barley, you can use the full cup of rice. however, barley signifigantly reduces the g.i. the same way basmati rice does.