Barley Shiitake And Spinach Pilaf Recipes
BARLEY, SHIITAKE, AND SPINACH PILAF
I found this in a very old Vegetarian Times magazine. I really like barley, but most barley recipes are for soup. I think this is a nice departure.
Provided by Aunt Cookie
Categories Spinach
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
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
SAUTEED SPINACH AND SHIITAKES
This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
- Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.
BARLEY PILAF
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
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.
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