1 hr 20 mins
Aunt Cookie's Note:
I found this in a very old Vegetarian Times magazine. I really like barley, but most barley recipes are for soup. I think this is a nice departure.
My Private Note
Units: US | Metric
- 1 cup pearl barley
- 3 cups water or 3 cups stock
- 1 tablespoon vegetable oil
- 2 tablespoons dark sesame oil
- 1 cup diced onion
- 2 garlic cloves, minced
- 4 ounces fresh shiitake mushrooms, sliced
- 8 ounces button mushrooms, sliced
- 2 cups spinach leaves, loosely packed
- 1 tablespoon sesame seeds
- 1 tablespoon tamari soy sauce
- 1/8 teaspoon cayenne, to taste
- 1Add the barley and water to a medium saucepan. Cover and simmer over low heat for approximately 1 hour.
- 2Heat a nonstick pan over medium heat. Add both types of oil and saute the onions, stirring occasionally, until brown (about 5-7 minutes).
- 3Add garlic and mushrooms; saute for approximately 3 minutes.
- 4Add spinach, cooked barley, and sesame seeds; saute for 5 minutes, or until barley is heated through.
- 5Season with tamari and cayenne.
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Nutritional Facts for Barley, Shiitake, and Spinach Pilaf
Serving Size: 1 (389 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 326.5
- Calories from Fat 111
- Total Fat 12.3 g
- Saturated Fat 1.7 g
- Cholesterol 0.0 mg
- Sodium 280.7 mg
- Total Carbohydrate 48.3 g
- Dietary Fiber 10.4 g
- Sugars 4.1 g
- Protein 9.2 g