Barley with Shiitakes and Spinach
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.
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- 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
- 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
- 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.
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