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Barley with Shiitakes and Spinach

Photo: Oxmoor House
Yield 6 adult servings (serving size: about 1 cup)
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.

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

Nutrition 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

How to Make It

  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.

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

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