Satisfying Cremini Barley |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
|
About two decades ago, I became a pretty strict vegetarian. Now, though I've eased up a bit and occasionally eat chicken or fish, I still enjoy meatless dishes the most. This is one of my very favorites! Lillian K. Julow - Gainesville, Florida Ingredients:
2 cups vegetable broth |
1 cup quick-cooking barley |
1 medium red onion, finely chopped |
1 celery rib, finely chopped |
1 medium carrot, finely chopped |
2 teaspoons olive oil |
1/2 pound sliced baby portobello (cremini) mushrooms |
2 garlic cloves, minced |
1 package (6 ounces) fresh baby spinach |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
1/4 teaspoon pepper |
3 tablespoons minced fresh parsley |
Directions:
1. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes.
2. Meanwhile, in a large skillet, saute the onion, celery and carrot in oil for 3 minutes. Add mushrooms; saute for 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
3. Stir in the spinach, beans, pepper and barley; cook and stir until spinach is wilted. Stir in parsley. Yield: 5 servings.
|
|