Barley with Shiitakes and Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this quick and easy side dish with beef or chicken to create an appetizing entrée. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
1/2 teaspoon dried crushed rosemary |
3 garlic cloves, minced |
8 cups sliced shiitake mushroom caps (about 1 1/4 pounds) |
3/4 cup uncooked quick-cooking barley |
1/3 cup water |
1 (10 1/2-ounce) can beef consomm |
8 cups torn spinach |
3 tablespoons grated fresh parmesan cheese |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, rosemary, and garlic; sauté for 3 minutes or until onion is tender. Add mushrooms; sauté for 6 minutes or until tender. Stir in barley, 1/3 cup water, and consommé; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until the barley is tender. Add spinach, cheese, and pepper; cook 3 minutes or until spinach wilts, stirring frequently.
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