Spinach and mushroom barley pilaf
A dynamic duo in any dish, spinach and mushrooms add a rustic texture and earthy flavours to any dish.
160 cal
Serves 4
Prep time
0h 10m
Cook time
0h 30m
Total time
0h 40m
Ingredients
Directions
-
Step 1
Bring water to a boil in a small saucepan over high heat. Stir in barley, reduce heat, cover tightly, and simmer 10 -12 minutes or until tender. Remove from heat and let stand 5 minutes. -
Step 2
Meanwhile, heat 1/2 tbsp (7 mL) canola oil in a large nonstick skillet over medium-high heat. Tilt skillet to coat bottom evenly; add onions, and cook 6 minutes or until richly browned, stirring frequently. Add mushrooms and cook 4 minutes or until tender, using two utensils to toss. Add garlic and cook 30 seconds, stirring constantly. -
Step 3
Remove from heat. Add spinach, oregano and undrained barley. Toss well to blend. Drizzle remaining 1 tbsp (15 mL) canola oil evenly over all and toss gently until just coated.
Tips
-
Do not drain the barley. The small amount of liquid that remains will add moisture to the dish without affecting the flavours.
Nutritional information
Per serving (1 cup / 250 mL)
- Calories
- 160
- Protein
- 5 g
- Sodium
- 25 mg
- Potassium
- 138 mg
- Total fat
- 6 g
- Saturated fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrates
- 22 g
- Fibre
- 5 g
- Sugars
- 2 g
- Added sugars
- 0 g
