Photo: Oxmoor House
Yield:
6 adult servings (serving size: about 1 cup)

Although barley isn't a commonly used grain, it's great for baby because of its mild flavor. In this recipe, barley provides a quick yet hearty base for vegetables, cheese, and rosemary, which can be served as a meatless main or side dish.

How to Make It

Step 1

Heat oil in a Dutch oven over medium-high heat. Add onion, rosemary, and garlic; sauté 3 minutes. Add mushrooms; cook 8 minutes or until vegetables are tender, stirring occasionally.

Step 2

Stir in barley and broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until barley is tender.

Step 3

Add spinach, cheese, and pepper; cover and cook 2 minutes or until spinach wilts, stirring frequently.

Step 4

For baby: Omit black pepper. Serve the barley mixture in a small bowl. Cut the mushrooms and spinach into bite-sized pieces, if needed.

Cooking Light First Foods

Ratings & Reviews

wendyban's Review

wendyban
February 14, 2014
This was really good! Can be a main dish. The only change I'll make next time is to change the consomme to either low sodium (if it is made anywhere) or maybe use low sodium broth and then add a little flour or cornstarch to thicken. It was a little salty. I used a variety of mushrooms: shiitake, portabella and button. I also used a little more rosemary (maybe 1 t.) We loved it!