Recipe by Aunt Cookie
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.
Top Review by littleturtle
I opted for the stock over the water (beef - we're somewhat carniverous). Lil sis liked this quite a bit, but DH had a very hard time deciding whether or not he cared for it at all. I had a hard time deciding on this one too, but weirdly enough I was pretty sure if I liked it at all, I liked it quite a bit. Thanks for posting. We'll probably try this again, hopefully when we're not all in such a weird and indecisive mood.
- 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
Directions See How It's Made
- Add the barley and water to a medium saucepan. Cover and simmer over low heat for approximately 1 hour.
- Heat a nonstick pan over medium heat. Add both types of oil and saute the onions, stirring occasionally, until brown (about 5-7 minutes).
- Add garlic and mushrooms; saute for approximately 3 minutes.
- Add spinach, cooked barley, and sesame seeds; saute for 5 minutes, or until barley is heated through.
- Season with tamari and cayenne.