Spinach and mushroom barley pilaf
A dynamic duo in any dish, spinach and mushrooms add a rustic texture and earthy flavours to any dish.
160 cal Serves 4
Prep time 0h 10m
Cook time 0h 30m
Total time 0h 40m
Step 1Bring water to a boil in a small saucepan over high heat. Stir in barley, reduce heat, cover tightly, and simmer 10 -12 minutes or until tender. Remove from heat and let stand 5 minutes.
Step 2Meanwhile, heat 1/2 tbsp (7 mL) canola oil in a large nonstick skillet over medium-high heat. Tilt skillet to coat bottom evenly; add onions, and cook 6 minutes or until richly browned, stirring frequently. Add mushrooms and cook 4 minutes or until tender, using two utensils to toss. Add garlic and cook 30 seconds, stirring constantly.
Step 3Remove from heat. Add spinach, oregano and undrained barley. Toss well to blend. Drizzle remaining 1 tbsp (15 mL) canola oil evenly over all and toss gently until just coated.
Do not drain the barley. The small amount of liquid that remains will add moisture to the dish without affecting the flavours.
Per serving (1 cup / 250 mL)
- 5 g
- 25 mg
- 138 mg
- Total fat
- 6 g
- Saturated fat
- 0 g
- 0 mg
- 22 g
- 5 g
- 2 g
- Added sugars
- 0 g
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