Barley Pilaf with Spinach, Tomatoes, Mint, and Feta

recipe
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.

Yield:

5 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 27 Minutes

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

Ingredients

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

Preparation

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.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

September 2006