Low G.i. Spicy Thai Vegetable Rice With Cilantro

Ingredients

• 1/2 cup basmati rice
• 1/2 cup pearl barley
• 1 medium onion, chopped
• 2 cups chicken broth or 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

Directions

1. 1

   In a large skillet, saute the oil, onion, rice, barley, and ginger for 3 minutes.

2. 2

   Then add the broth, tomatoes, garlic, bell pepper and cover.

3. 3

   Salt and pepper to taste then simmer for 20 minutes or until most of the liquid is absorbed.

4. 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. 5

   Remove from heat and stir in coarsley chopped cilantro. Serve and enjoy.

6. 6

   *you may add shrimp or another pre-cooked meat if you desire. Add when you put in the beans.

7. 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.