Spinach, Mushroom, & Barley Pilaf |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
A hearty warm comfort food that's a snap to prepare (most of the cooking time is totally inactive). Serves 4 as a main affair, 6 as a sidekick. A very versatile recipe...I occasionally add dehydrated sun-dried tomatoes to the barley as it cooks for a deep tomatoey undertone. Ingredients:
1 cup uncooked pearl barley |
3 cups water |
1 pinch salt |
1 tablespoon olive oil |
1 large onion, diced |
3 large garlic cloves, minced |
1 tablespoon sweet basil pesto |
1/2 lb cremini mushroom, thickly sliced |
4 cups loosely packed spinach, torn into 1-inch pieces |
salt & pepper |
Directions:
1. In a medium saucepan, bring barley and water to a boil over medium high heat. Reduce heat to low, cover, and simmer till barley is tender and liquid is absorbed, 45-50 minutes, stirring occasionally.
2. About 10 minutes before barley is done, heat olive oil over medium heat in large non-stick saucepan. Add onion and cook till transluscent and beginning to brown at the edges, about 3 minutes.
3. Add garlic and pesto and stir till well mixed. Add mushrooms and cook till tender, 4 minutes.
4. Add cooked barley and spinach and stir till well combined and spinach is beginning to wilt. Season with salt and pepper to taste.
5. Serve hot.
|
|