Barley Pilaf with Spinach, Tomatoes, Mint, and Feta

Oxmoor House
Quick-cooking barley takes less than half the cook time that regular barley requires, allowing you to enjoy this hearty grain even when you're strapped for time.
5 servings (serving size: 1 cup)


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2 teaspoons olive oil
4 garlic cloves, sliced
4 cups fresh spinach (about 4 ounces)
2 cups uncooked quick-cooking barley
1 (14.5-ounce) can diced tomatoes, undrained
3 1/4 cups organic vegetable broth (such as Swanson Certified Organic)
1/4 teaspoon salt
1/4 cup finely chopped fresh mint
1/4 cup sliced green onions
3/4 cup (3 ounces) crumbled feta cheese


Prep: 5 Minutes
Cook: 27 Minutes

1. Heat a large, deep skillet over medium heat; add oil.

2. Add garlic; sauté 30 seconds. Stir in spinach, and cook 3 minutes or until wilted.

3. Stir in barley, tomatoes, broth, and salt. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes or until barley is tender. Remove from heat, and stir in mint, green onions, and feta cheese.

Created date

October 2009

Nutritional Information

Calories 374
Caloriesfromfat 20 %
Fat 8.4 g
Satfat 4 g
Protein 13.9 g
Carbohydrate 63.1 g
Fiber 14.9 g
Cholesterol 20 mg
Iron 3.8 mg
Sodium 873 mg
Calcium 184 mg