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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 17%
  • Fat: 3.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.6g
  • Carbohydrate: 26.7g
  • Fiber: 6.7g
  • Cholesterol: 2mg
  • Iron: 3.7mg
  • Sodium: 362mg
  • Calcium: 94mg

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

  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.
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