Barley Shiitake And Spinach Pilaf Recipes

BARLEY PILAF

Barley Pilaf image

Barley can be found in two forms-hulled and pearled. Pearling removes almost a third of the grain, making it quicker cooking and reducing some nutrients. Hulled barley takes longer to cook but has a higher nutrient content and a pleasant, toothsome chewiness. This pilaf recipe is a simple way to enjoy hulled barley.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
1 small onion, chopped
1 cup hulled barley
2 1/2 cups low-sodium chicken broth
Kosher salt
1/2 cup small pieces of broken spaghetti (about 2 ounces)
Freshly ground black pepper
2 tablespoons chopped fresh chives

Steps:

Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
Season to taste with salt and pepper and sprinkle with chopped chives.

Nutrition Facts : Calories 250 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 10 grams, Sugar 2 grams

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 AND ASPARAGUS PILAF

Barley and Asparagus Pilaf image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons grapeseed oil
1 cup finely chopped onion
2 cloves garlic, minced
2 cups quick cooking barley
4 cups vegetable stock
12 spears fresh asparagus, peeled and cut into 1 1/2-inch pieces
1/4 cup heavy cream
1/4 cup grated Asiago cheese
3 tablespoons butter
Salt and freshly ground black pepper
4 teaspoons fresh chopped basil leaves

Steps:

In a large saucepan over medium heat, add the oil and saute the onion and garlic until translucent and soft. Add the barley and stir together so the barley gets coated with oil and begins to toast.
Reduce the heat and slowly add the vegetable stock a little at a time to the toasted barley. Stir constantly until all the liquid you've added has evaporated, then add more. Continue to do this until all the stock has been used. Reduce the heat to low and add the asparagus. Simmer until the asparagus is cooked, normally around 8 minutes. Cook's Note: Alternatively, you could blanch the asparagus first in boiling water, prior to adding it to the cooked barley. This will save you time if you're in a hurry.
Stir in the cream, cheese and butter and adjust the seasoning with salt and pepper, to taste. Transfer to a serving bowl and garnish with the chopped basil before serving.

SAUTEED SPINACH AND SHIITAKES

Sauteed Spinach and Shiitakes image

This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 20m

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
8 ounces shiitake mushrooms, stems discarded, caps thinly sliced
Coarse salt and ground pepper
10 ounces baby spinach (7 cups)
1 to 2 teaspoons white-wine vinegar

Steps:

In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.

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