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:

Quickview
169k Calories
6g Protein
2g Total Fat
31g Carbs
100% Health Score
Limit These
Calories
169k
8%

Fat
2g
4%

  Saturated Fat
0.45g
3%

Carbohydrates
31g
11%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
88mg
4%

Get Enough Of These
Protein
6g
13%

Vitamin C
117mg
142%

Vitamin A
3712IU
74%

Vitamin K
54µg
52%

Manganese
0.61mg
31%

Fiber
7g
29%

Vitamin B3
4mg
22%

Vitamin B6
0.41mg
20%

Selenium
13µg
20%

Folate
73µg
18%

Vitamin B2
0.27mg
16%

Phosphorus
144mg
14%

Copper
0.29mg
14%

Potassium
503mg
14%

Vitamin E
1mg
12%

Magnesium
46mg
12%

Iron
1mg
10%

Vitamin B1
0.14mg
9%

Vitamin B5
0.81mg
8%

Zinc
1mg
8%

Calcium
32mg
3%

Vitamin B12
0.09µg
2%

covered percent of daily need
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