Barley Mushroom Pilaf

Barley Mushroom Pilaf

sobota, 1 lutego 2014

Barley Mushroom Pilaf

Time: 35 mins

Ingredients

• 1 cup quick-cooking barley
• 1 (10 ounce) box frozen chopped spinach
• 3 ounces fresh mushrooms
• 2 teaspoons dill weed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 cup walnuts, chopped
• 1/2 teaspoon pepper
• 3 garlic cloves, minced
• 1 cup cheddar cheese, grated

Directions

• 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.