Options

Format:
Include:
PRINT
See more
Barley with Shiitakes and Spinach

Barley with Shiitakes and Spinach

Serve this quick and easy side dish with beef or chicken to create an appetizing entrée.

Cooking Light DECEMBER 2004

  • Yield: 6 servings (serving size: 1 cup)

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

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.

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
advertisement

Go to Full Version of

Barley with Shiitakes and Spinach Recipe

advertisement