This was really good! Can be a main dish. The only change I'll make next time is to change the consomme to either low sodium (if it is made anywhere) or maybe use low sodium broth and then add a little flour or cornstarch to thicken. It was a little salty. I used a variety of mushrooms: shiitake, portabella and button. I also used a little more rosemary (maybe 1 t.) We loved it!
Barley with Shiitakes and Spinach
Photo: Oxmoor House
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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
- 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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Barley with Shiitakes and Spinach Recipe at a Glance
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