Low G.i. Spicy Thai Vegetable Rice With Cilantro

"This healthy rice dish includes bell peppers, tomatoes, onions and ground ginger for a spicy and satisfying dish without the guilt!"
 
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Ready In:
37mins
Ingredients:
13
Yields:
1/2 cup
Serves:
8
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ingredients

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directions

  • In a large skillet, saute the oil, onion, rice, barley, and ginger for 3 minutes.
  • Then add the broth, tomatoes, garlic, bell pepper and cover.
  • Salt and pepper to taste then simmer for 20 minutes or until most of the liquid is absorbed.
  • 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.
  • Remove from heat and stir in coarsley chopped cilantro. Serve and enjoy.
  • *you may add shrimp or another pre-cooked meat if you desire. Add when you put in the beans.
  • **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.

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Reviews

  1. Great rice recipe. 3 WW points. I was nervous how my family would feel about the barley, but while my husband noticed there was something odd looking about the rice, neither of us could find a difference in the taste or texture. I did not add hot sauce, but felt the dish really could have used some. This does make a lot. We had half tonight for dinner and plan to have the second half tomorrow. Because I did not add any hot sauce the dish will easily be adapted to a Tex-Mex meal. Great dish, I will be keeping the recipe for future use for sure. Tonight I served it with recipe #280167, recipe #9832, and a green salad.
     
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RECIPE SUBMITTED BY

I love to cook and bake and I love love love my Maltipoo, Buddy! Oh...and I guess I love my husband too.
 
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