Barley Shiitake And Spinach Pilaf Food

BARLEY, SHIITAKE, AND SPINACH PILAF

Barley, Shiitake, and Spinach Pilaf image

I found this in a very old Vegetarian Times magazine. I really like barley, but most barley recipes are for soup. I think this is a nice departure.

Provided by Aunt Cookie

Categories Spinach

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup pearl barley
3 cups water or 3 cups stock
1 tablespoon vegetable oil
2 tablespoons dark sesame oil
1 cup diced onion
2 garlic cloves, minced
4 ounces fresh shiitake mushrooms, sliced
8 ounces button mushrooms, sliced
2 cups spinach leaves, loosely packed
1 tablespoon sesame seeds
1 tablespoon tamari soy sauce
1/8 teaspoon cayenne, to taste

Steps:

Add the barley and water to a medium saucepan. Cover and simmer over low heat for approximately 1 hour.
Heat a nonstick pan over medium heat. Add both types of oil and saute the onions, stirring occasionally, until brown (about 5-7 minutes).
Add garlic and mushrooms; saute for approximately 3 minutes.
Add spinach, cooked barley, and sesame seeds; saute for 5 minutes, or until barley is heated through.
Season with tamari and cayenne.

Nutrition Facts : Calories 326.5, Fat 12.4, SaturatedFat 1.7, Sodium 280.7, Carbohydrate 48.3, Fiber 10.5, Sugar 4.1, Protein 9.3

BARLEY-LENTIL PILAF WITH MUSHROOMS AND SPINACH

Barley-Lentil Pilaf With Mushrooms and Spinach image

from "the perfect pantry" - http://www.theperfectpantry.com/2010/03/lentils-recipe-barley-pilaf-with-mushrooms.html

Provided by ellie3763

Categories Spinach

Time 4h50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup pearl barley
1 cup brown lentils
1 medium onion, diced
1 quart vegetable stock
1/2 cup dried mushroom (porcini or wild mushrooms)
1 cup water
3 tablespoons tomato paste
2 teaspoons thyme, leaf
kosher salt
fresh ground black pepper
8 ounces cremini mushrooms, dirt brushed off, stems removed, quartered
5 ounces baby spinach leaves

Steps:

Place the barley, lentils, onion and vegetable stock in a 4-quart slow cooker. Set the cooker on HIGH.
Put the dried mushrooms and 1 cup of water in a glass measuring cup. Microwave for 1-1/2 minutes. Remove from the microwave and set aside to cool for 30 minutes. Gently scoop the mushrooms out of the measuring cup, being careful not to disturb the sediment at the bottom. Finely chop the mushrooms.
Add the mushrooms to the slow cooker with the tomato paste, thyme, one teaspoon each of salt and pepper, and the fresh mushrooms. Pour in the mushroom soaking liquid, being careful not to include the sediment.
After the cooker has been on for 4 hours, the lentils and barley should be done. Turn off the cooker, and stir in the spinach; the heat of the pilaf will soften the spinach. Adjust seasoning with salt and pepper as needed (and you will definitely need it). Serve hot.

Nutrition Facts : Calories 193.8, Fat 0.7, SaturatedFat 0.1, Sodium 68, Carbohydrate 38.2, Fiber 12.3, Sugar 2.6, Protein 10.3

BARLEY PILAF

Barley Pilaf image

A nice change from potatoes or rice. Serve with meat or fish. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

Provided by BeccaB3c

Categories Spinach

Time 1h5m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons butter or 3 tablespoons margarine
1/2 cup chopped onion
2 celery ribs, sliced
1 (4 ounce) can mushroom pieces, drained (or 4 ounces fresh, sliced)
1 cup pearl barley
3 teaspoons low-sodium instant chicken bouillon granules
3 1/4 cups water
1/4 teaspoon pepper
1 bunch fresh spinach

Steps:

Melt butter or margarine in a large saucepan.
Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
Stir in barley and cook, stirring frequently, until lightly browned.
Add bouillon, water and pepper; heat to boiling.
Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
Meanwhile, wash spinach thoroughly.
Steam 3 to 5 minutes.
Remove from heat and stir into cooked barley mixture.
Cook until heated through.

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