Barley Pilaf with Mushrooms, Red Peppers, and Spinach
Barley Pilaf with Mushrooms, Red Peppers, and Spinach requires around 45 minutes from start to finish. For 68 cents per serving, you get a side dish that serves 12. One portion of this dish contains around 6g of protein, 2g of fat, and a total of 144 calories. It is brought to you by Handle the Heat. Many people made this recipe, and 127 would say it hit the spot. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. A mixture of thyme leaves, onion, garlic clove, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns an amazing spoonacular score of 98%. Similar recipes include Barley Pilaf with Mushrooms, Red Peppers & Spinach, Barley Pilaf with Sautéed Mushrooms, and Barley Pilaf with Roasted Peppers and Snow Peas.
Servings: 12
Ingredients:
1 tablespoon balsamic vinegar
Freshly ground black pepper to taste
1 garlic clove, minced
1/4 teaspoon kosher salt
4 cups low sodium vegetable or chicken broth
12 ounces assorted mushrooms, wiped clean, trimmed, and sliced
4 teaspoons extra-virgin olive oil, divided
1 large onion, chopped
1 3/4 cups pearl barley
1 large red bell pepper, seeded and diced
4 cups fresh spinach leaves, chopped
1 teaspoon dried thyme leaves
Equipment:
dutch oven
frying pan
Cooking instruction summary:
Heat 2 teaspoons of the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until softened, about 2 to 3 minutes. Add the parley, garlic, and thyme, stirring until fragrant, about 30 to 60 seconds. Pour in broth and bring to a simmer. Cover and simmer over low heat until the barley is tender and the liquid has been absorbed, about 45 minutes.Meanwhile, heat the remaining 2 teaspoons of olive oil in a large nonstick skillet over high heat. Add the mushrooms and bell pepper and season with salt and pepper. Saute until just tender, about 2 to 3 minutes. Add spinach leaves and stir until they have just wilted, about 1 minute.Add vegetables to cooked barley and stir gently to mix. Season with vinegar and more salt and pepper if necessary. Pilaf will keep in an airtight container in the refrigerator for up to 2 days.
Step by step:
1. Heat 2 teaspoons of the olive oil in a large heavy pot or Dutch oven over medium heat.
2. Add the onion and cook, stirring often, until softened, about 2 to 3 minutes.
3. Add the parley, garlic, and thyme, stirring until fragrant, about 30 to 60 seconds.
4. Pour in broth and bring to a simmer. Cover and simmer over low heat until the barley is tender and the liquid has been absorbed, about 45 minutes.Meanwhile, heat the remaining 2 teaspoons of olive oil in a large nonstick skillet over high heat.
5. Add the mushrooms and bell pepper and season with salt and pepper.
6. Saute until just tender, about 2 to 3 minutes.
7. Add spinach leaves and stir until they have just wilted, about 1 minute.
8. Add vegetables to cooked barley and stir gently to mix. Season with vinegar and more salt and pepper if necessary. Pilaf will keep in an airtight container in the refrigerator for up to 2 days.
Nutrition Information:
covered percent of daily need
