Barley Pilaf with Mushrooms, Red Peppers & Spinach

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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1996

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Recipe Summary test

total:
1 hr
Servings:
12

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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

Per Serving:
118 calories; protein 4.3g; carbohydrates 22.1g; dietary fiber 3.5g; sugars 2.5g; fat 2.2g; saturated fat 0.3g; vitamin a iu 1369.1IU; vitamin c 22.2mg; folate 36.9mcg; calcium 19.4mg; iron 0.7mg; magnesium 15.1mg; potassium 308.9mg; sodium 197.7mg; thiamin 0.1mg.
Exchanges:

1 starch, 1 vegetable, 1 fat

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