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 Cooking Light

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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

  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.
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