Barley With Shiitakes And Spinach Recipes

BARLEY AND SHIITAKE MUSHROOM RISOTTO

Steps:

• For the vegetable stock: Add the vegetable stock, onion, carrots and celery to a large saucepan. Bring to a boil, then maintain at a simmer while making the risotto.
• For the risotto: Add the olive oil to a large heavy-bottomed saucepan set over medium-high heat. When hot add the barley and saute until lightly toasted, 2 to 3 minutes. Add the shallots, garlic, Vidalia onions and salt; cook, stirring often with a wooden spoon, until the shallots become translucent, 6 to 8 minutes. Add the shiitakes and thyme leaves and cook for another 3 to 4 minutes. Next, begin adding the vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently throughout; this brings out the starch in the barley. When the barley is tender and all of the vegetable stock has been used, remove the risotto from the heat and stir in the butter, Parmesan and pepper. Transfer to a serving platter and garnish with the parsley. Serve immediately.

BARLEY, SHIITAKE, AND SPINACH PILAF

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.

BARLEY WITH SHIITAKE MUSHROOMS

Steps:

• Soak mushrooms in 2 cups hot water until tender. Drain mushrooms, reserving water. Trim mushroom stems and discard. Slice mushroom caps. Heat both oils in heavy large saucepan over medium heat. Add white parts of green onions, carrot and garlic. Sauté until onions are tender, about 3 minutes. Stir in mushrooms and sauté 2 minutes longer. Mix in barley. Add reserved water, 3 cups broth and soy sauce. Simmer until barley is tender and liquid is absorbed, about 45 minutes. Transfer barley to serving dish; garnish with remaining green onion and serve.

BARLEY WITH SHIITAKES AND SPINACH

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, rosemary and garlic; sauté for 3 minutes or until onion is tender.
• Add mushrooms sauté for 6 minutes, or until tender.
• Stir in barley, 1/3 cup water and consommé; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until the barley is tender.
• Add spinach, cheese, and pepper; cook 3 minutes or until spinach wilts, stirring frequently.

TOMATO-SPINACH BARLEY

Steps:

• Cook barley in a saucepan according to package directions. Drain barley and remove from pan.
• In the same saucepan, saute onion and garlic in butter til soft. Add the barley, spinach and tomato and cook til spinach wilts.
• Season with salt and pepper.

SAUTEED SPINACH AND SHIITAKES

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.