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Barley Pilaf with Spinach, Tomatoes, Mint, and Feta

Prep time 5 mins
Cook time 27 mins
Yield 5 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection