Barley Pilaf with Spinach, Tomatoes, Mint, and Feta
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.
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- Calories: 374
- Calories from fat: 20%
- Fat: 8.4g
- Saturated fat: 4g
- Protein: 13.9g
- Carbohydrate: 63.1g
- Fiber: 14.9g
- Cholesterol: 20mg
- Iron: 3.8mg
- Sodium: 873mg
- Calcium: 184mg
- 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
- 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.
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