Best Barley Shiitake And Spinach Pilaf Recipes

Barley, Shiitake, and Spinach Pilaf image

Provided by Aunt Cookie

Categories Spinach

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

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

Spinach, Mushroom, & Barley Pilaf image

Provided by velorutionista

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Barley Mushroom Pilaf image

Provided by kzbhansen

Time 35m

Yield 1 batch, 4 serving(s)

Number Of Ingredients 10

1 cup quick-cooking barley
1 (10 ounce) box frozen chopped spinach
3 ounces fresh mushrooms
2 teaspoons dill weed
2 tablespoons olive oil
1 teaspoon salt
1/4 cup walnuts, chopped
1/2 teaspoon pepper
3 garlic cloves, minced
1 cup cheddar cheese, grated

Steps:

Cook barley according to package directions until tender.
Meanwhile wash mushrooms and pat dry.
Heat olive oil in a wide skillet over medium-low heat.
Add nuts and let them cook for a few minutes before adding garlic.
Add garlic to skillet.
Slice mushrooms thinly and when nuts are nicely toasted add the mushrooms.
Increase heat to high.
Add the spinach, dill, salt and 1/2 teaspoons pepper. Stir.
Cook until mushrooms are softened and somewhat shrunk.
The barley should now be cooked dry and be tender by chewy. (If it tastes done but still has water around it, drain excess water.).
Mix barley with the spinach mixture and 1/2 the cheese.
Serve on plates with remaining cheese.
Excellent with garlic toast.