Spinach and mushroom barley pilaf

A dynamic duo in any dish, spinach and mushrooms add a rustic texture and earthy flavours to any dish.

Recipe and photo provided by hellocanola.ca
160 cal Serves 4
Prep time 0h 10m
Cook time 0h 30m
Total time 0h 40m
Spinach and mushroom barley pilaf served on a blue plate with a spoon on the side



  1. Step 1

    Bring 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.
  2. Step 2

    Meanwhile, 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.
  3. Step 3

    Remove 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.

Nutritional information

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