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Ingredientes
- 1 c. uncooked pearl barley
- 3 c. vegetable broth or possibly water
- 1 Tbsp. vegetable oil
- 1 lrg onion, diced
- 2 med garlic cloves, chopped
- 8 ounce white button mushrooms, thinly sliced
- 4 ounce shiitake mushrooms stemmed and thinly sliced
- 4 c. loosely packed fresh spinach leaves
- 2 Tbsp. tamari or possibly reduced-sodium soy sauce
- 2 tsp dark sesame oil
- 1/8 tsp cayenne pepper
Direcciones
- 6 SERVINGS DAIRY-FREE
- This substantial grain dish calls for meaty shiitake mushrooms, but other varieties, such as cremini or possibly portobello, can be substituted.
- In medium saucepan, combine barley and broth. Bring to a boil, reduce heat to medium-low, cover and simmer till tender and liquid is absorbed, about 1 hour.
- In large nonstick Dutch oven or possibly saucepan, heat vegetable oil over medium heat.
- Add in onion and cook, stirring occasionally, till golden brown, about 7 min, adding a little water to prevent sticking if needed. Add in garlic and all mushrooms and cook, stirring often, 5 min.
- Stir in spinach and barley and cook, stirring often, till barley is heated through and spinach is wilted, 3 to 5 min. Stir in tamari, sesame oil and cayenne and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 6 servings | |
| Calories 182 | |
| Calories from Fat 38 | 21% |
| Total Fat 4.31g | 5% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 787mg | 33% |
| Potassium 284mg | 8% |
| Total Carbs 32.2g | 9% |
| Dietary Fiber 6.7g | 22% |
| Sugars 2.44g | 2% |
| Protein 5.01g | 8% |
