Barley with Shiitakes and Spinach

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

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Nutritional Information

Amount per serving
  • Calories: 148
  • Calories from fat: 0.0%
  • Fat: 2.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.8g
  • Carbohydrate: 23.5g
  • Fiber: 4.2g
  • Cholesterol: 3mg
  • Iron: 2.9mg
  • Sodium: 225mg
  • Calcium: 78mg

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. 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. 2. Stir in barley and broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until barley is tender.
  3. 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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