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Pearled Barley and Spinach

Serves 6 as an appetizer or a side dish
Time 45 min
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 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
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Method

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.

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.
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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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.