Barley Pilaf

"A nice change from potatoes or rice. Serve with meat or fish. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988."
 
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Ready In:
1hr 5mins
Ingredients:
9
Yields:
3 cups
Serves:
6
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ingredients

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directions

  • Melt butter or margarine in a large saucepan.
  • Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
  • Stir in barley and cook, stirring frequently, until lightly browned.
  • Add bouillon, water and pepper; heat to boiling.
  • Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
  • Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
  • Meanwhile, wash spinach thoroughly.
  • Steam 3 to 5 minutes.
  • Remove from heat and stir into cooked barley mixture.
  • Cook until heated through.

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Reviews

  1. Made this last night as a side to parmesan crusted swai. It turn out absolutely delicious and healthier then risotto. 7 grams of fiber!! I just put in raw, baby spinach at the end and let it wilt in the warmth. It added a perfect crunch.
     
  2. Excellent Recipe! I had run out of barley, so I subbed brown rice. To save time and dishes, I just tossed the spinach on top of the rice mixture, covered and simmered for about 5 minutes (instead of steaming separately). Can't wait to try this with barley next time.
     
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