Barley Pilaf with Mushrooms, Red Peppers & Spinach
Heat 2 teaspoons oil in a large heavy pot or Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add barley, garlic and thyme and cook, stirring, for 30 to 60 seconds. Pour in broth (3 cups if using quick-cooking barley, 4 cups if using pearl barley) and bring to a simmer. Cover and simmer over low heat until the barley is tender and the liquid has been absorbed, 10 to 12 minutes for quick-cooking barley or about 45 minutes for pearl barley.Advertisement
Meanwhile, heat the remaining 2 teaspoons oil in a nonstick skillet over high heat. Add mushrooms and bell pepper, season with salt and pepper and saute until just tender, about 3 minutes. Add spinach leaves and stir just until they have wilted, 1 to 2 minutes.
Add the sauteed vegetables to the cooked barley and stir gently to mix. Season with vinegar, salt and pepper.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in a covered casserole in a moderate oven or in the microwave.
1 starch, 1 vegetable, 1 fat