Rating: 4.5 stars
4 Ratings
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  • 5 star values: 3

Fresh, delicate baby spinach doesn't hold up to hours of cooking, so it is added at the last minute. Pureeing the vegetables allows you to drastically cut cooking time while maintaining all the rich flavors of the vegetables.Prep: 5 minutes; Cook: 18 minutes

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary

prep:
5 mins
cook:
18 mins
total:
23 mins
Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until browned. Remove from heat.

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  • While sausage cooks, place stir-fry and 2 cups water in a blender; process until smooth. Add stir-fry puree, tomatoes, and barley to sausage in pan. Bring mixture to a boil over high heat; cover, reduce heat to low, and simmer 10 minutes. Stir in spinach; cook 1 minute or until spinach wilts.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

145 calories; calories from fat 24%; fat 4g; saturated fat 1.5g; mono fat 1.2g; poly fat 0.5g; protein 9.9g; carbohydrates 17.9g; fiber 2.6g; cholesterol 33mg; iron 1.6mg; sodium 493mg; calcium 53mg.
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