i think this would be a lot better with pearl barley....i will have to experiment with that. i don't care for the texture of quick. maybe it will be better the day after...?
Mushroom-Barley Pilaf with Spinach
The earthy, robust flavors of this pilaf are perfect with a beef tenderloin.
Yield: 2 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 271
- Calories from fat: 16%
- Fat: 4.9g
- Saturated fat: 2.6g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.6g
- Protein: 10.2g
- Carbohydrate: 49.6g
- Fiber: 11.1g
- Cholesterol: 11mg
- Iron: 3.9mg
- Sodium: 481mg
- Calcium: 91mg
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.
Mushroom-Barley Pilaf with Spinach Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains, Vegetables
- PUBLICATION: Cooking Light
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