Pearled Barley and Spinach

Serves 6 as an appetizer or a side dish

A purée of baby spinach folded into pearled barley pilaf combines whole grains and green vegetables in one side dish. Serve risotto-style with a sprinkle of grated Parmesan or a pat of butter.

Ingredients: 
  • 1 1/2 tablespoon olive oil
  • 1 onion, chopped
  • 1 cup pearled barley
  • 4 cups vegetable stock
  • 1 bay leaf
  • Sea salt, to taste
  • Ground pepper, to taste
  • 1 cup water
  • 6 ounces baby spinach, washed
  • 1/8 teaspoon garlic powder, or to taste
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Method: 

Heat olive oil in a medium saucepan over medium heat. Add onion and cook, stirring frequently, until translucent. Add barley and stir well to coat with oil and toast lightly, 2 to 3 minutes. Stir in stock, bay leaf, salt and pepper, and bring to a boil. Taste liquid and adjust seasoning as needed. Reduce heat to a simmer, cover and cook for about 30 minutes. Meanwhile, put 1 cup of water in a blender with spinach. Blend to purée spinach. You should have about 2 1/2 to 3 cups of spinach purée.

When barley starts to feel tender, add two thirds of spinach purée to mixture and continue cooking for another 10 to 12 minutes, stirring occasionally to keep barley from sticking to bottom of pan. To finish, just before serving and when barley grains have fully opened, add remaining spinach purée. Mix well and serve hot.

Nutritional Info: 
Per Serving:110 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 450mg sodium, 18g carbohydrate (4g dietary fiber, 3g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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