| 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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