Barley Mushroom Pilaf
I love barley and I love mushrooms, this is a really good and out of the ordinary potatoe/rice side dish.
INGREDIENTS
Nutrition- 1
- 1(10 ounce) box frozen chopped spinach
- 3ounces fresh mushrooms
- 2teaspoons dill weed
- 2tablespoons olive oil
- 1teaspoon salt
- 1⁄4
- 1⁄2teaspoon pepper
- 3
- 1
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DIRECTIONS
- Cook barley according to package directions until tender.
- Meanwhile wash mushrooms and pat dry.
- Heat olive oil in a wide skillet over medium-low heat.
- Add nuts and let them cook for a few minutes before adding garlic.
- Add garlic to skillet.
- Slice mushrooms thinly and when nuts are nicely toasted add the mushrooms.
- Increase heat to high.
- Add the spinach, dill, salt and 1/2 teaspoons pepper. Stir.
- Cook until mushrooms are softened and somewhat shrunk.
- The barley should now be cooked dry and be tender by chewy. (If it tastes done but still has water around it, drain excess water.).
- Mix barley with the spinach mixture and 1/2 the cheese.
- Serve on plates with remaining cheese.
- Excellent with garlic toast.
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