2 tsp canola oil
1/2 cup finely chopped onion
2/3 cup barley
1 14 oz can low-sodium chicken broth
1/4 cup long-grain brown rice
1/2 to 1 tsp finely chopped chipotle pepper in adobo
2 cups fresh spinach
1 tsp fresh thyme leaves
1/3 cup pecans or walnuts, toasted & coarsely chopped

1. Heat oil & onion in a large saucepan over medium heat.
Cook, stirring, 5 minutes. Stir in barley. Cook until barley beings to brown, about 3 min.
2. Stir in broth, 1 3/4 cups water, brown rice & chipotle pepper. Bring to boil, reduce heat.
Cover & simmer until barley & rice are tender & most of the liquid is absorbed, about 45 min.
3. Remove from heat & let stand for 5 min. Stir in spinach, thyme & nuts just before serving.

(per serving: 170 calories, 6.5 g total fat, 0.5g sat fat, 173 mg sodium, 24 g carbs, 0 chol, 5 g protein, 5 g fiber.)

Funny you should ask, I just found this yesterday when my October's Ladies' Home Journal came in the mail!
Sounds good, too!