Barley, Spinach, and Mushroom Pilaf
Type: Side Dishes
Here's a pilaf your family will love: barley, spinach, and mushrooms flavored with chicken broth, garlic, and thyme.
Serves: 5 servings
- 1 cup quick-cooking barley
- 2 cups vegetable or chicken broth
- 2-3 teaspoons extra virgin olive oil
- 1 1/2 teaspoons crushed fresh garlic
- 1 1/2 cups sliced fresh mushrooms
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground black pepper
- 1 1/2 cups (packed) chopped fresh spinach
- Place the barley and broth in a 1-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 to 12 minutes, or until the liquid is absorbed and the barley is tender. Remove the pot from the heat, and set aside.
- Coat a large nonstick skillet with the olive oil, and preheat over medium-high heat. Add the garlic, and stir-fry for about 30 seconds, or just until the garlic begins to turn color. Add the mushrooms, thyme, and pepper, and stir-fry for about 2 minutes, or until the mushrooms are tender. Add the spinach, and stir-fry for about 1 additional minute, or just until the spinach is wilted. Add a little water or broth if the skillet becomes too dry.
- Add the barley to the skillet, and stir-fry for another minute, or until well mixed and heated through. Serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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