ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mushroom-Barley Pilaf with Spinach

Yield 2 servings (serving size: 1 cup)
The earthy, robust flavors of this pilaf are perfect with a beef tenderloin.

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

Nutrition 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

How to Make It

  1. 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.