| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegtime1 | 1 | servings |
INGREDIENTS
| 1 | c | Pearled barley |
| 3 | c | Water or vegetable stock |
| 1 | tb | Canola oil |
| 1 | c | Diced onion |
| 2 | Cloves garlic; minced | |
| 4 | oz | Shiitake mushrooms; sliced |
| (2 1/2 cups) | ||
| 8 | oz | White button mushrooms; sliced |
| 4 | c | Loosely packed fresh spinach |
| 2 | tb | Tamari |
| 2 | ts | Asian sesame oil |
| 1/8 | ts | Cayenne pepper |
INSTRUCTIONS
4 SERVINGS DAIRY-FREE In this substantial dish, other mushroom varieties (such as cremini and portobello) can be used instead of the shiitakes if you wish. Add barley and water to medium saucepan. Cover and simmer over medium-low heat until tender, about 1 hour. In large nonstick saucepan, heat oil over medium heat. Add onion and cook, stirring occasionally, until browned, 7 minutes. (Add sprinkling of water to prevent sticking if necessary.) Add garlic, shiitake and white mushrooms and cook, stirring often, 3 minutes. Add spinach and barley and cook, stirring often, until barley is heated through and spinach is wilted, 3 to 5 minutes. Season with tamari, sesame oil and cayenne pepper. PER SERVING: 293 CAL.; 9G PROT.; 7G TOTAL FAT (1G SAT. FAT); 51G CARB.; 0 CHOL.; 233MG SOD.; 10G FIBER. VARIATION: Add 8 oz. diced firm tofu after adding mushrooms. Recipe by Steven Petusevsky. Converted by MC_Buster. Recipe by: Vegetarian Times, December 1998, page 35 Converted by MM_Buster v2.0l.
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