BARLEY PILAF

Barley Pilaf image

A nice change from potatoes or rice. Serve with meat or fish. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

Provided by BeccaB3c

Categories Spinach

Time 1h5m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons butter or 3 tablespoons margarine
1/2 cup chopped onion
2 celery ribs, sliced
1 (4 ounce) can mushroom pieces, drained (or 4 ounces fresh, sliced)
1 cup pearl barley
3 teaspoons low-sodium instant chicken bouillon granules
3 1/4 cups water
1/4 teaspoon pepper
1 bunch fresh spinach

Steps:

Melt butter or margarine in a large saucepan.
Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
Stir in barley and cook, stirring frequently, until lightly browned.
Add bouillon, water and pepper; heat to boiling.
Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
Meanwhile, wash spinach thoroughly.
Steam 3 to 5 minutes.
Remove from heat and stir into cooked barley mixture.
Cook until heated through.

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #preparation #side-dishes #vegetables #oven #kosher #stove-top #dietary #mushrooms #pasta-rice-and-grains #onions #equipment #4-hours-or-less