Multigrain & Veggie Side Dish - cooking recipe

Ingredients

2 2/3 cups water
2/3 cup uncooked long grain rice
2/3 cup quick-cooking barley
1/2 teaspoon salt
1 large onion, chopped
2 medium carrots, chopped
1 medium sweet red pepper, chopped
1 small turnip, chopped
1/2 cup chopped celery or 1/2 cup celery root
1 tablespoon minced fresh gingerroot
2 tablespoons crisco light olive oil
1 (10 ounce) package fresh spinach, torn
1 cup canned pinto beans, rinsed and drained
2 tablespoons reduced sodium soy sauce

Preparation

In saucepan, bring water to a boil. Stir in the rice, barley and salt. Reduce heat; cover and simmer for 12-18 minutes or until grains are tender. Remove from the heat; let stand for 5 minutes.
In a Dutch oven, saute the onion, carrots, red pepper, turnip, celery and ginger in oil until crisp-tender. Stir in the spinach, beans, soy sauce and rice mixture; cook and stir until heated through and spinach is wilted.