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.

Yield: 5 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • 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. 1. Heat a large, deep skillet over medium heat; add oil.
  2. 2. Add garlic; sauté 30 seconds. Stir in spinach, and cook 3 minutes or until wilted.
  3. 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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