Barley, Shiitake And Spinach Pilaf Recipe

• 1 c. pearled barley
• 3 c. water or possibly vegetable stock
• 1 Tbsp. canola oil
• 1 c. diced onion
• 2 x cloves garlic, chopped
• 4 ounce shiitake mushrooms, sliced (2 1/2 c.)
• 8 ounce white button mushrooms, sliced
• 4 c. loosely packed fresh spinach
• 2 Tbsp. tamari
• 2 tsp Asian sesame oil
• 1/8 tsp cayenne pepper

1. 4 SERVINGS DAIRY-FREE
2. In this substantial dish, other mushroom varieties (such as cremini and portobello) can be used instead of the shiitakes if you wish.
3. Add in barley and water to medium saucepan.
4. Cover and simmer over medium-low heat till tender, about 1 hour.
5. In large nonstick saucepan, heat oil over medium heat.
6. Add in onion and cook, stirring occasionally, till browned, 7 min.
7. (Add in sprinkling of water to prevent sticking if necessary.)
8. Add in garlic, shiitake and white mushrooms and cook, stirring often, 3 min.
9. Add in spinach and barley and cook, stirring often, till barley is heated through and spinach is wilted, 3 to 5 min.
10. Season with tamari, sesame oil and cayenne pepper.
11. VARIATION: Add in 8 ounce.
12. diced hard tofu after adding mushrooms.

barley, water, canola oil, onion, garlic, shiitake mushrooms, white button mushrooms, fresh spinach, tamari, sesame oil, cayenne pepper

Taken from cookeatshare.com/recipes/barley-shiitake-and-spinach-pilaf-79061 (may not work)