Mushroom-Barley Pilaf with Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The earthy, robust flavors of this pilaf are perfect with a beef tenderloin. Ingredients:
2 teaspoons butter |
1/3 cup sliced shallots |
2 cups sliced fresh shiitake mushroom caps (about 4 ounces) |
2 garlic cloves, minced |
1/2 cup uncooked quick-cooking barley |
1 cup fat-free, less-sodium chicken broth |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
2 cups fresh spinach leaves |
Directions:
1. 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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