Barley, Shiitake, and Spinach Pilaf |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I found this in a very old Vegetarian Times magazine. I really like barley, but most barley recipes are for soup. I think this is a nice departure. Ingredients:
1 cup pearl barley |
3 cups water or 3 cups stock |
1 tablespoon vegetable oil |
2 tablespoons dark sesame oil |
1 cup diced onion |
2 garlic cloves, minced |
4 ounces fresh shiitake mushrooms, sliced |
8 ounces button mushrooms, sliced |
2 cups spinach leaves, loosely packed |
1 tablespoon sesame seeds |
1 tablespoon tamari soy sauce |
1/8 teaspoon cayenne, to taste |
Directions:
1. Add the barley and water to a medium saucepan. Cover and simmer over low heat for approximately 1 hour.
2. Heat a nonstick pan over medium heat. Add both types of oil and saute the onions, stirring occasionally, until brown (about 5-7 minutes).
3. Add garlic and mushrooms; saute for approximately 3 minutes.
4. Add spinach, cooked barley, and sesame seeds; saute for 5 minutes, or until barley is heated through.
5. Season with tamari and cayenne.
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