Barley Pilaf with Spinach, Tomatoes, Mint, and Feta |
|
 |
Prep Time: 5 Minutes Cook Time: 27 Minutes |
Ready In: 32 Minutes Servings: 5 |
|
Quick-cooking barley takes less than half the cook time that regular barley requires, allowing you to enjoy this hearty grain even when you're strapped for time. Ingredients:
2 teaspoons olive oil |
4 garlic cloves, sliced |
4 cups fresh spinach (about 4 ounces) |
2 cups uncooked quick-cooking barley |
1 (14.5-ounce) can diced tomatoes, undrained |
3 1/4 cups organic vegetable broth (such as swanson certified organic) |
1/4 teaspoon salt |
1/4 cup finely chopped fresh mint |
1/4 cup sliced green onions |
3/4 cup (3 ounces) crumbled feta cheese |
Directions:
1. Heat a large, deep skillet over medium heat; add oil.
2. Add garlic; sauté 30 seconds. Stir in spinach, and cook 3 minutes or until wilted.
3. Stir in barley, tomatoes, broth, and salt. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes or until barley is tender. Remove from heat, and stir in mint, green onions, and feta cheese.
|
|