Barley-Lentil Pilaf With Mushrooms And Spinach

Name: Barley-Lentil Pilaf With Mushrooms And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pearl barley; 1 cup brown lentils; 1 medium onion, diced; 1 quart vegetable stock; 1/2 cup dried mushroom (porcini or wild mushrooms); 1 cup water; 3 tablespoons tomato paste; 2 teaspoons thyme, leaf; kosher salt; fresh ground black pepper; 8 ounces cremini mushrooms, dirt brushed off, stems removed, quartered; 5 ounces baby spinach leaves

Servings: persons

1 cup pearl barley
1 cup brown lentils
1 medium onion, diced
1 quart vegetable stock
1/2 cup dried mushroom (porcini or wild mushrooms)
1 cup water
3 tablespoons tomato paste
2 teaspoons thyme, leaf
kosher salt
fresh ground black pepper
8 ounces cremini mushrooms, dirt brushed off, stems removed, quartered
5 ounces baby spinach leaves

1
Place the barley, lentils, onion and vegetable stock in a 4-quart slow cooker. Set the cooker on HIGH.
2
Put the dried mushrooms and 1 cup of water in a glass measuring cup. Microwave for 1-1/2 minutes. Remove from the microwave and set aside to cool for 30 minutes. Gently scoop the mushrooms out of the measuring cup, being careful not to disturb the sediment at the bottom. Finely chop the mushrooms.
3
Add the mushrooms to the slow cooker with the tomato paste, thyme, one teaspoon each of salt and pepper, and the fresh mushrooms. Pour in the mushroom soaking liquid, being careful not to include the sediment.
4
After the cooker has been on for 4 hours, the lentils and barley should be done. Turn off the cooker, and stir in the spinach; the heat of the pilaf will soften the spinach. Adjust seasoning with salt and pepper as needed (and you will definitely need it). Serve hot.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup pearl barley, 1 cup brown lentils, 1 medium onion, diced, 1 quart vegetable stock, and more.

Yes, Barley-Lentil Pilaf With Mushrooms And Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!