Ingredients
- 4 teaspoons extra-virgin olive oil, divided
- 1 large onion, chopped
- 1 3/4 cups pearl barley
- 1 garlic clove, minced
- 1 teaspoon dried thyme leaves
- 4 cups low sodium vegetable or chicken broth
- 12 ounces assorted mushrooms, wiped clean, trimmed, and sliced
- 1 large red bell pepper, seeded and diced
- 1/4 teaspoon kosher salt
- Freshly ground black pepper to taste
- 4 cups fresh spinach leaves, chopped
- 1 tablespoon balsamic vinegar
Directions
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Heat 2 teaspoons of the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until softened, about 2 to 3 minutes. Add the parley, garlic, and thyme, stirring until fragrant, about 30 to 60 seconds. Pour in broth and bring to a simmer. Cover and simmer over low heat until the barley is tender and the liquid has been absorbed, about 45 minutes.
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Meanwhile, heat the remaining 2 teaspoons of olive oil in a large nonstick skillet over high heat. Add the mushrooms and bell pepper and season with salt and pepper. Saute until just tender, about 2 to 3 minutes. Add spinach leaves and stir until they have just wilted, about 1 minute.
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Add vegetables to cooked barley and stir gently to mix. Season with vinegar and more salt and pepper if necessary. Pilaf will keep in an airtight container in the refrigerator for up to 2 days.
Soooo GOOD!!
Thank you for this GREAT recipe! Made it tonight and gobbled up about three times my share. I did add some chopped pecans at the end to compliment the earthiness and add some crunch. But besides that, I followed the recipe exactly – huge hit! A print out of this is definitely going in the prized three ring binder… 🙂
This recipe sounds/looks great! I think I'd like to bring this to an upcoming potluck… do you think it would taste good if served cold too?
I never tried it served cold but it tasted good at room temperature!
I love barley too! Can't wait to make this 🙂