Barley with Shiitakes and Spinach

Barley with Shiitakes and Spinach Recipe
Photo: Oxmoor House
Although barley isn't a commonly used grain, it's great for baby because of its mild flavor. In this recipe, barley provides a quick yet hearty base for vegetables, cheese, and rosemary, which can be served as a meatless main or side dish.

Yield:

6 adult servings (serving size: about 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 148
Caloriesfromfat 0.0 %
Fat 2.7 g
Satfat 0.8 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 6.8 g
Carbohydrate 23.5 g
Fiber 4.2 g
Cholesterol 3 mg
Iron 2.9 mg
Sodium 225 mg
Calcium 78 mg

Ingredients

2 teaspoons olive oil
1 cup chopped onion
1/2 teaspoon chopped dried rosemary
3 garlic cloves, minced
8 cups sliced shiitake mushroom caps (about 1 1/4 pounds)
3/4 cup uncooked quick-cooking barley
1 (14-ounce) can fat-free, less-sodium beef broth
8 cups bagged baby spinach leaves
3 tablespoons shredded Parmesan cheese
1/4 teaspoon freshly ground black pepper

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add onion, rosemary, and garlic; sauté 3 minutes. Add mushrooms; cook 8 minutes or until vegetables are tender, stirring occasionally.

2. Stir in barley and broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until barley is tender.

3. Add spinach, cheese, and pepper; cover and cook 2 minutes or until spinach wilts, stirring frequently.

For baby: Omit black pepper. Serve the barley mixture in a small bowl. Cut the mushrooms and spinach into bite-sized pieces, if needed.

Cooking Light First Foods,

Oxmoor House

August 2010
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