Barley Mushroom Pilaf – a delicious recipe with barley, spinach, mushrooms, dill weed, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cook barley according to package directions until tender.
2
Meanwhile wash mushrooms and pat dry.
3
Heat olive oil in a wide skillet over medium-low heat.
4
Add nuts and let them cook for a few minutes before adding garlic.
5
Add garlic to skillet.
6
Slice mushrooms thinly and when nuts are nicely toasted add the mushrooms.
7
Increase heat to high.
8
Add the spinach, dill, salt and 1/2 teaspoons pepper. Stir.
9
Cook until mushrooms are softened and somewhat shrunk.
10
The barley should now be cooked dry and be tender by chewy. (If it tastes done but still has water around it, drain excess water.).
11
Mix barley with the spinach mixture and 1/2 the cheese.
12
Serve on plates with remaining cheese.
13
Excellent with garlic toast.
350
kcal
Calories
22
g
Fat
28
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup quick-cooking barley, 1 (10 ounce) box frozen chopped spinach, 3 ounces fresh mushrooms, 2 teaspoons dill weed, and more.
Yes, Barley Mushroom Pilaf falls under the General 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.
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