Barley, Shiitake and Spinach Pilaf

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In this substantial dish, other mushroom varieties (such as cremini and portobello) can be used instead of the shiitakes if you wish.

  • servingServings

Ingredients

  • 1 cup pearled barley
  • 3 cups water or vegetable stock
  • 1 Tbs. canola oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 4 oz. shiitake mushrooms, sliced (2 1/2 cups)
  • 8 oz. white button mushrooms, sliced
  • 4 cups loosely packed fresh spinach
  • 2 Tbs. tamari
  • 2 tsp. Asian sesame oil
  • 1/8 tsp. cayenne pepper

Preparation

  1. Add barley and water to medium saucepan. Cover and simmer over medium-low heat until tender, about 1 hour.
  2. In large nonstick saucepan, heat oil over medium heat. Add onion and cook, stirring occasionally, until browned, 7 minutes. (Add sprinkling of water to prevent sticking if necessary.) Add garlic, shiitake and white mushrooms and cook, stirring often, 3 minutes. Add spinach and barley and cook, stirring often, until barley is heated through and spinach is wilted, 3 to 5 minutes. Season with tamari, sesame oil and cayenne pepper.

Nutrition Information

  • Serving Size: 4 Servings
  • Calories: 293
  • Carbohydrate Content: 51 g
  • Fat Content: 7 g
  • Fiber Content: 6 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 233 mg