Spinach Mushroom Barley 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

SAUTEED SPINACH AND MUSHROOMS

Sauteed Spinach and Mushrooms image

Provided by Valerie Bertinelli

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground black pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar

Steps:

Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

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

SPINACH, MUSHROOM, & BARLEY PILAF

Spinach, Mushroom, & Barley Pilaf image

A hearty warm comfort food that's a snap to prepare (most of the cooking time is totally inactive). Serves 4 as a main affair, 6 as a sidekick. A very versatile recipe...I occasionally add dehydrated sun-dried tomatoes to the barley as it cooks for a deep tomatoey undertone.

Provided by velorutionista

Categories One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup uncooked pearl barley
3 cups water
1 pinch salt
1 tablespoon olive oil
1 large onion, diced
3 large garlic cloves, minced
1 tablespoon sweet basil pesto
1/2 lb cremini mushroom, thickly sliced
4 cups loosely packed spinach, torn into 1-inch pieces
salt & pepper

Steps:

In a medium saucepan, bring barley and water to a boil over medium high heat. Reduce heat to low, cover, and simmer till barley is tender and liquid is absorbed, 45-50 minutes, stirring occasionally.
About 10 minutes before barley is done, heat olive oil over medium heat in large non-stick saucepan. Add onion and cook till transluscent and beginning to brown at the edges, about 3 minutes.
Add garlic and pesto and stir till well mixed. Add mushrooms and cook till tender, 4 minutes.
Add cooked barley and spinach and stir till well combined and spinach is beginning to wilt. Season with salt and pepper to taste.
Serve hot.

Nutrition Facts : Calories 247.8, Fat 4.2, SaturatedFat 0.6, Sodium 76, Carbohydrate 47.7, Fiber 9.8, Sugar 3.1, Protein 7.9

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