Recipe by Bec
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.
Top Review by Chicagogal
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.
- 3 tablespoons butter or 3 tablespoons margarine
- 1⁄2 cup chopped onion
- 2 celery ribs, sliced
- 1 (4 ounce) can mushroom pieces, drained (or 4 ounces fresh, sliced)
- 1 cup pearl barley
- 3 teaspoons low-sodium instant chicken bouillon granules
- 3 1⁄4 cups water
- 1⁄4 teaspoon pepper
- 1 bunch fresh spinach
Directions See How It's Made
- Melt butter or margarine in a large saucepan.
- Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
- Stir in barley and cook, stirring frequently, until lightly browned.
- Add bouillon, water and pepper; heat to boiling.
- Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
- Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
- Meanwhile, wash spinach thoroughly.
- Steam 3 to 5 minutes.
- Remove from heat and stir into cooked barley mixture.
- Cook until heated through.