Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

A nice change from potatoes or rice. Serve with meat or fish. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

Ingredients Nutrition

Directions

  1. Melt butter or margarine in a large saucepan.
  2. Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
  3. Stir in barley and cook, stirring frequently, until lightly browned.
  4. Add bouillon, water and pepper; heat to boiling.
  5. Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
  6. Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
  7. Meanwhile, wash spinach thoroughly.
  8. Steam 3 to 5 minutes.
  9. Remove from heat and stir into cooked barley mixture.
  10. Cook until heated through.
Most Helpful

Made this last night as a side to parmesan crusted swai. It turn out absolutely delicious and healthier then risotto. 7 grams of fiber!! I just put in raw, baby spinach at the end and let it wilt in the warmth. It added a perfect crunch.

Chicagogal October 11, 2012

Excellent Recipe! I had run out of barley, so I subbed brown rice. To save time and dishes, I just tossed the spinach on top of the rice mixture, covered and simmered for about 5 minutes (instead of steaming separately). Can't wait to try this with barley next time.

sbarr1313 August 01, 2005