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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A nice change from potatoes or rice. Serve with meat or fish. From Cooking a la Heart - Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988. Ingredients:
3 tablespoons butter or 3 tablespoons margarine |
1/2 cup chopped onion |
2 celery ribs, sliced |
1 (4 ounce) can mushroom pieces, drained (or 4 ounces fresh, sliced) |
1 cup pearl barley |
3 teaspoons low-sodium instant chicken bouillon granules |
3 1/4 cups water |
1/4 teaspoon pepper |
1 bunch fresh spinach |
Directions:
1. Melt butter or margarine in a large saucepan.
2. Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
3. Stir in barley and cook, stirring frequently, until lightly browned.
4. Add bouillon, water and pepper; heat to boiling.
5. Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
6. Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
7. Meanwhile, wash spinach thoroughly.
8. Steam 3 to 5 minutes.
9. Remove from heat and stir into cooked barley mixture.
10. Cook until heated through.
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