* Exported from MasterCook *
Barley, Shiitake And Spinach Pilaf
Recipe By : Vegetarian Times, December 1998, adapted to be fatfree
Serving Size : 5 Preparation Time :0:00
Categories : Grains And Cereals Main Dishes, Vegetarian
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pearled barley
3 cups water or vegetable stock
1 tablespoon red wine
1 cup diced onion
2 cloves garlic -- minced
4 ounces shiitake mushrooms -- sliced
(2 1/2 cups)
8 ounces white button mushrooms -- sliced
4 cups loosely packed fresh spinach
2 tablespoons tamari
1/8 teaspoon cayenne pepper
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 wine 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 and cayenne pepper.