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Satisfying Cremini Barley Recipe

Satisfying Cremini Barley Recipe

"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
TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD:5 servings

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.

Nutritional Facts

1 cup equals 255 calories, 3 g fat (trace saturated fat), 0 cholesterol, 532 mg sodium, 47 g carbohydrate, 12 g fiber, 11 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.