Satisfying Cremini Barley Recipe

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Satisfying Cremini Barley Recipe
Satisfying Cremini Barley Recipe photo by Taste of Home
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Satisfying Cremini Barley Recipe

Read Reviews
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"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!" Lily Julow, Lawrenceville, Georgia
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

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

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.
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.
Stir in the spinach, beans, pepper and barley; cook and stir until spinach is wilted. Stir in parsley. Yield: 5 servings.
Originally published as Satisfying Cremini Barley in Healthy Cooking October/November 2008, p57

Nutritional Facts

1 cup: 255 calories, 3g fat (0 saturated fat), 0 cholesterol, 532mg sodium, 47g carbohydrate (4g sugars, 12g fiber), 11g protein.

  • 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
  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.
Originally published as Satisfying Cremini Barley in Healthy Cooking October/November 2008, p57

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pastiepie User ID: 1062574 173508
Reviewed Feb. 7, 2012

"This was wonderful even without the mushrooms :)"

MY REVIEW
mjlouk User ID: 1712085 115150
Reviewed Nov. 9, 2009

"This was really bland. Maybe it would be better with some canned diced tomatoes."

MY REVIEW
chanidax User ID: 3333155 163325
Reviewed Aug. 10, 2009

" Fantastic!  Kids loved it!  Very quick!"

MY REVIEW
melgrosh77 User ID: 3838029 115149
Reviewed Mar. 14, 2009

"This is very satisfying! This is a great dish for anyone dieting. It's very filling."

MY REVIEW
mom2grlys User ID: 2394516 101647
Reviewed Jan. 26, 2009

"Wonderful light meal. I added chunks of chicken breast because my husband would have thought it wasn't enough. Perfect! Even the kids loved it. Will make this a regular."

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