Flecks of sweet red pepper and spinach add festive flair to the classic mushroom and barley combo. You can use either convenient quick-cooking barley or pearl barley, but note that the amount of liquid and the cooking times will vary. Source: EatingWell Magazine, Holiday Issue 1996

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in a covered casserole in a moderate oven or in the microwave.

Nutrition Facts

118 calories; 2.2 g total fat; 0.3 g saturated fat; 198 mg sodium. 309 mg potassium; 22.1 g carbohydrates; 3.5 g fiber; 3 g sugar; 4.3 g protein; 1369 IU vitamin a iu; 22 mg vitamin c; 37 mcg folate; 19 mg calcium; 1 mg iron; 15 mg magnesium;

Reviews (5)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/18/2018
I just made this added lemon juice instead of vinegar and some hot chilli flakes and added 2 cups of cooked black beans to make this a complete meal. Delicious! Read More
Rating: 5 stars
11/10/2017
I make this and freeze portions for two. Very microwavable and tasty! Easy to make and nutritional. What a wonderful option to rice pilaf! Read More
Rating: 4 stars
05/18/2016
Very yummy I really liked this. I didn't put in mushrooms however since nobody in my family likes them. I used pearl barley with the 4 cups of vegetable broth. I would recommend planning to cook it for at least 30ish minutes unlike the 10-12 the recipe says. I will make again. Pros: Good texture. A lot of flavor Read More
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Rating: 5 stars
10/31/2011
This was great. I made 1/2 the recipe since there are only two of us but I wish I hadn't held back. I used pearl barley - be prepared to let it cook the full 45 minutes. I would definitely make this again. The recipe is probably good with any vegetable substitutions. Read More
Rating: 5 stars
10/30/2011
I never ate barley before but this was great. I recommend this recipe to everyone. I added chicken and had a great meal. Read More