ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Barley with Shiitakes and Spinach

Yield 6 servings (serving size: 1 cup)
Serve this quick and easy side dish with beef or chicken to create an appetizing entrée.

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

Nutrition 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

How to Make It

  1. 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.