Barley, Shiitake and Spinach Pilaf

• 1 cup pearled barley
• 3 cups water or vegetable stock
• 1 Tbs. canola oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 4 oz. shiitake mushrooms, sliced (2 1/2 cups)
• 8 oz. white button mushrooms, sliced
• 4 cups loosely packed fresh spinach
• 2 Tbs. tamari
• 2 tsp. Asian sesame oil
• 18 tsp. cayenne pepper

1. Add barley and water to medium saucepan.
2. Cover and simmer over medium-low heat until tender, about 1 hour.
3. In large nonstick saucepan, heat oil over medium heat.
4. Add onion and cook, stirring occasionally, until browned, 7 minutes.
5. (Add sprinkling of water to prevent sticking if necessary.)
6. Add garlic, shiitake and white mushrooms and cook, stirring often, 3 minutes.
7. Add spinach and barley and cook, stirring often, until barley is heated through and spinach is wilted, 3 to 5 minutes.
8. Season with tamari, sesame oil and cayenne pepper.

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

Taken from www.vegetariantimes.com/recipe/barley-shiitake-and-spinach-pilaf/ (may not work)