Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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

Recipe by Cooking Light April 2001

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Recipe Summary

Yield:
2 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

271 calories; calories from fat 16%; fat 4.9g; saturated fat 2.6g; mono fat 1.2g; poly fat 0.6g; protein 10.2g; carbohydrates 49.6g; fiber 11.1g; cholesterol 11mg; iron 3.9mg; sodium 481mg; calcium 91mg.
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