2 servings (serving size: 1 cup)

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

How to Make It

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.

Ratings & Reviews

stellacorona's Review

January 02, 2013
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...?

tara31's Review

February 05, 2012
I doubled the recipe and used sliced button mushrooms. Also subbed yellow onion for the shallots and added more garlic. Delicious side dish, and so simple to make!

hmsktm's Review

March 07, 2011
Very easy and a great way to eat more grains and veggies. The favors were very rich and earthy.

tpraught's Review

October 12, 2010
Easy to follow recipe with fantastic results. I wanted to try a recipe using spinach and this was a great pick. I even substituted the barley with couscous and it was even better.