Mushroom-Barley Pilaf with Spinach

recipe
The earthy, robust flavors of this pilaf are perfect with a beef tenderloin.

Yield:

2 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 271
Caloriesfromfat 16 %
Fat 4.9 g
Satfat 2.6 g
Monofat 1.2 g
Polyfat 0.6 g
Protein 10.2 g
Carbohydrate 49.6 g
Fiber 11.1 g
Cholesterol 11 mg
Iron 3.9 mg
Sodium 481 mg
Calcium 91 mg

Ingredients

2 teaspoons butter
1/3 cup sliced shallots
2 cups sliced fresh shiitake mushroom caps (about 4 ounces)
2 garlic cloves, minced
1/2 cup uncooked quick-cooking barley
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 cups fresh spinach leaves

Preparation

Melt butter in a medium saucepan over medium-high heat. Add shallots; cook 1 minute, stirring occasionally. Stir in mushrooms and garlic; cook 2 minutes, stirring occasionally. Stir in barley; cook 1 minute, stirring constantly. Stir in broth, pepper, and salt. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in the spinach; cook 1 minute or until the spinach wilts.

Note:

April 2001
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