Ingredients for Barley Shiitake And Spinach Pilaf
- 1 cup Pearl Barley
- 2 cups Water
- 0 (not used in recipe) Vegetable Oil
- 1 tablespoon Dark Sesame Oil
- 1 medium Onion
- 2 cloves Garlic
- 8 ounces Shiitake Mushrooms
- 0 (not used in recipe) Button Mushrooms
- 5 ounces Spinach Leaves
- 1 tablespoon Sesame Seeds
- 1-2 tablespoons Tamari Soy Sauce
- Pinch Cayenne
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How to Make Barley Shiitake And Spinach Pilaf
- Rinse 1 cup of barley thoroughly under cold water.
- In a medium saucepan, combine the rinsed barley with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 45-50 minutes, or until the barley is tender but not mushy.
- While the barley simmers, heat 1 tablespoon of olive oil and 1 tablespoon of sesame oil in a large nonstick skillet over medium heat.
- Add 1 medium onion, chopped, and saute until golden brown, about 5-7 minutes, stirring occasionally.
- Add 2 cloves of garlic, minced, and 8 ounces of shiitake mushrooms, sliced. Saute for another 3-5 minutes until fragrant and softened.
- Stir in 5 ounces of fresh spinach, the cooked barley, and 1 tablespoon of sesame seeds.
- Cook for 5 minutes, or until the spinach wilts and the barley is heated through, stirring occasionally.
- Season with 1-2 tablespoons of tamari (or soy sauce) and a pinch of cayenne pepper to taste. Adjust seasoning as needed.
- Serve warm as a side dish or a light vegetarian meal.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
16g
Fat
8g
Carbs
16g
