Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Peanut Oil |
| 3 mediums | Carrots * |
| 3 mediums | Potatoes * |
| 3 | Ribs Celery, 1/2" Slices |
| 1 medium | Onion, Coarsely Chopped |
| 2 | Cloves Garlic, Crushed |
| 1 teaspoon | Dried Thyme Leaves, Crumbled |
| ½ cup | Whole Barley |
| ½ cup | Wild Rice, Rinsed |
| 7 cups | Beef Broth |
| 2 mediums | Tomatoes, Peeled, Diced |
| 6 ounces | Fresh Spinach ** |
| Salt And Pepper To Taste |
* Carrots should be pared and cut into ½ inch slices, potatoes into ½ inch chunks. ** Fresh spinach should be trimmed, rinsed and torn into bite sized pieces.
~--------------------------------------------------------------------- ~-- Heat oil in a large saucepan or Dutch oven over medium heat. Add carrots, celery, onion, garlic and thyme. Cook, stirring frequently, until slightly softened, 5 minutes. Add barley and rice; stir to coat. Stir in broth, 2 cups water, potatoes and tomatoes. Cover and bring to boil. Reduce heat to medium low; simmer covered, skimming and stirring occasionally, 1 hour. Stir in spinach, salt and pepper; simmer covered 3 minutes. Serve hot. 126 calories per serving. From: Syd's Cookbook.