Pearled Barley and Spinach
- 1 1/2 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 1 cup pearled barley
- 4 cups low-sodium vegetable stock
- 1 bay leaf
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 6 ounces baby spinach
- 1/8 teaspoon garlic powder, or to taste
Heat 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 2/3 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.
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- 1 1/2 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 1 cup pearled barley
- 4 cups low-sodium vegetable stock
- 1 bay leaf
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 6 ounces baby spinach
- 1/8 teaspoon garlic powder, or to taste