This healthy side dish features barley for whole grain goodness. It nice and hearty in the Winter.
Spinach and Mushroom Barley Pilaf
Servings
4 Servings
Ingredients
- 1 cup water 250 mL
- 1/2 cup quick-cooking barley 125 mL
- 1 1/2 Tbsp canola oil divided 20 mL
- 1 1/2 cups diced onion 375 mL
- 1/2 of 8 oz/225 g pkg sliced mushrooms 1/2
- 2 medium cloves garlic minced 2
- 2 cups 1 oz/ 28 g loosely packed baby spinach 500 mL
- 1 tsp dried oregano leaves crumbled 5 mL
- 1/2 tsp salt 2 mL
Instructions
- 1 Bring water to a boil in a small saucepan over high heat.2 Stir in barley, reduce heat, cover tightly, and simmer 10 -12 minutes or until tender.3 Remove from heat and let stand 5 minutes.4 Meanwhile, heat 1/2 Tbsp (7 mL) canola oil in a large nonstick skillet over medium-high heat.5 Tilt skillet to coat bottom evenly; add onions, and cook 6 minutes or until richly browned, stirring frequently.6 Add mushrooms and cook 4 minutes or until tender, using two utensils to toss.7 Add garlic and cook 30 seconds, stirring constantly.8 Remove from heat. Add spinach, oregano, salt, and undrained barley.9 Toss well to blend. Drizzle remaining 1 Tbsp (15 mL) canola oil evenly over all and toss gently until just coated.
- Source: canolainfo.org
It should work.
Would canned mushrooms work for this recipe? Thanks!
Instead of the 10-12 minutes suggested you can probably make this with any grain and follow the cooking instructions on the package. Regular barley usually takes 30-40 minutes, based how you like it.
How would one adjust cooking method to use regular barley, as opposed to the quick cooking kind?