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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Although barley isn't a commonly used grain, it's great for baby because of its mild flavor. In this recipe, barley provides a quick yet hearty base for vegetables, cheese, and rosemary, which can be served as a meatless main or side dish. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
1/2 teaspoon chopped dried rosemary |
3 garlic cloves, minced |
8 cups sliced shiitake mushroom caps (about 1 1/4 pounds) |
3/4 cup uncooked quick-cooking barley |
1 (14-ounce) can fat-free, less-sodium beef broth |
8 cups bagged baby spinach leaves |
3 tablespoons shredded parmesan cheese |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add onion, rosemary, and garlic; sauté 3 minutes. Add mushrooms; cook 8 minutes or until vegetables are tender, stirring occasionally.
2. Stir in barley and broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until barley is tender.
3. Add spinach, cheese, and pepper; cover and cook 2 minutes or until spinach wilts, stirring frequently.
4. For baby: Omit black pepper. Serve the barley mixture in a small bowl. Cut the mushrooms and spinach into bite-sized pieces, if needed.
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