Barley, Shiitake And Spinach Pilaf (8) Recipe

Ingredients

• 1 c. uncooked pearl barley
• 3 c. vegetable broth or possibly water
• 1 Tbsp. vegetable oil
• 1 lrg onion
• diced
• 2 med garlic cloves
• chopped
• 8 ounce white button mushrooms
• thinly sliced
• 4 ounce shiitake mushrooms stemmed and thinly sliced
• 4 c. loosely packed fresh spinach leaves
• 2 Tbsp. tamari or possibly reduced-sodium soy sauce
• 2 tsp dark sesame oil
• 1/8 tsp cayenne pepper

Instructions

1. 6 SERVINGS DAIRY-FREE
2. This substantial grain dish calls for meaty shiitake mushrooms, but other varieties, such as cremini or possibly portobello, can be substituted.
3. In medium saucepan, combine barley and broth.
4. Bring to a boil, reduce heat to medium-low, cover and simmer till tender and liquid is absorbed, about 1 hour.
5. In large nonstick Dutch oven or possibly saucepan, heat vegetable oil over medium heat.
6. Add in onion and cook, stirring occasionally, till golden brown, about 7 min, adding a little water to prevent sticking if needed.
7. Add in garlic and all mushrooms and cook, stirring often, 5 min.
8. Stir in spinach and barley and cook, stirring often, till barley is heated through and spinach is wilted, 3 to 5 min.
9. Stir in tamari, sesame oil and cayenne and serve.