June 23, 2012

Spinach & Barley Pilaf

This dish makes for a great side 'one pot meal'. I use Barley instead of rice, as it is a high-fiber, high-protein grain, Spinach for all the lovely benefits of leafy greens. Finally at the very end, I add mushrooms for a ton of flavor and a lot more protein; the whole dish is done in about 15 min with quick-cooking barley and makes for a wholesome filling dinner.

Prep Time: 15-20 min

  1. 1/2 cup Quick Barley (I use Quaker Oats)
  2. 1 14-16 oz can of vegetable broth, preferably with no added salt
  3. 1 tsp Garlic
  4. 1 tsp Parley flakes
  5. 1/8 cup fresh minced Basil leaves
  6. 1 cup Baby spinach
  7. 0.5 oz Dried Porchini Mushrooms
  8. Salt and Pepper, to taste.
In a deep soup pot, bring the vegetable broth to boil and add garlic. Once garlic becomes fragrant, add the barley and bring to a full boil before turning down the heat to medium low. Simmer for about 10 minutes and then add the spinach and allow to wilt.

Meanwhile, soak the dried mushrooms in hot tap water, change the water a couple of times to make sure that any dust is removed. Drain and add to the pot.

Stir everything together, add in Basil leaves and turn heat to low. Cover and allow to simmer/steam until all the water is evaporated.

Serve with a side of steamed vegetables, or enjoy the pilaf all by itself. I love this quick and easy dinner!

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