Barley with Shiitakes and Spinach

Serve this quick and easy side dish with beef or chicken to create an appetizing entrée.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 172
Caloriesfromfat 17 %
Fat 3.3 g
Satfat 0.9 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 8.6 g
Carbohydrate 26.7 g
Fiber 6.7 g
Cholesterol 2 mg
Iron 3.7 mg
Sodium 362 mg
Calcium 94 mg

Ingredients

2 teaspoons olive oil
1 cup chopped onion
1/2 teaspoon dried crushed rosemary
3 garlic cloves, minced
8 cups sliced shiitake mushroom caps (about 1 1/4 pounds)
3/4 cup uncooked quick-cooking barley
1/3 cup water
1 (10 1/2-ounce) can beef consommé
8 cups torn spinach
3 tablespoons grated fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper

Preparation

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, rosemary, and garlic; sauté for 3 minutes or until onion is tender. Add mushrooms; sauté for 6 minutes or until tender. Stir in barley, 1/3 cup water, and consommé; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until the barley is tender. Add spinach, cheese, and pepper; cook 3 minutes or until spinach wilts, stirring frequently.

Note:

December 2004