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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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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