Barley, Shitake And Spinach Pilaf Recipe

• 1 c. uncooked pearl barley
• 3 c. vegetable broth Or possibly
• 3 c. water
• 1 Tbsp. vegetable oil
• 1 lrg onion diced
• 2 med clove garlic chopped
• 8 ounce button mushroom thinly sliced
• 4 ounce shiitake mushrooms stemmed and thinly sliced
• 4 c. fresh spinach loosely packed
• 2 Tbsp. tamari soy sauce
• 2 tsp dark sesame oil
• 1/8 tsp cayenne

1. In medium saucepan, combine barley and broth.
2. Bring to a boil, reduce heat to medium-low, cover and simmer till tender and liquid is absorbed, about 1 hour.
3. In large nonstick Dutch oven or possibly saucepan, heat oil over medium heat.
4. Add in onion and cook, stirring occasionally, till golden brown, about 7 min, adding a little water to prevent sticking if needed.
5. Add in garlic and all mushrooms an cook, stirring often, 5 min.
6. Stir in spinach and barley and cook, stirring often, till barley is heated through and spinach is wilted, 3 to 5 min.
7. Stir in tamari, sesame oil and cayenne and serve.
8. Description: "This substantial grain dish calls for meaty shitake mushrooms, but other varieties, such as cremini or possibly portobello, can be substituted."
9. Cuisine: "Vegetarian"
10. Start to Finish Time:"1:10"
11. Serving Ideas : Serve as main course of vegetarian meal or possibly as a side dish fo

pearl barley, vegetable broth, water, vegetable oil, onion, garlic, button mushroom, shiitake mushrooms, fresh spinach loosely packed, soy sauce, sesame oil, cayenne

Taken from cookeatshare.com/recipes/barley-shitake-and-spinach-pilaf-79064 (may not work)