In this substantial dish, other mushroom varieties (such as cremini and portobello) can be used instead of the shiitakes if you wish.
- 1 cup pearled barley
- 3 cups water or vegetable stock
- 1 Tbs. canola oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 4 oz. shiitake mushrooms, sliced (2 1/2 cups)
- 8 oz. white button mushrooms, sliced
- 4 cups loosely packed fresh spinach
- 2 Tbs. tamari
- 2 tsp. Asian sesame oil
- 1/8 tsp. cayenne pepper
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.
- Calories: 293
- Carbohydrate Content: 51 g
- Fat Content: 7 g
- Fiber Content: 6 g
- Protein Content: 9 g
- Saturated Fat Content: 1 g
- Sodium Content: 233 mg