I love grains and I’m really trying to find more ways to get more barley into my diet. I have high hopes for this recipe. I made this “stew” as is today. However, based on the reviews from www.allrecipes.com, it may taste better tomorrow. Also, calling it a stew is a little misleading; its more like a pilaf so I’ve retitled it. I did end up adding a cup of homemade chicken broth to one serving and ate it as a soup with some crusty French bread.
The person who submitted the original recipe also recommended pairing it with a dry Chardonnay. Being a wine lover, who am I to argue?
- 1 cup uncooked pearl barley
- 3 cups water or broth
- 1 teaspoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- 3/4 cup small fresh mushrooms
- 1 cup chopped yellow bell pepper
- 2 tablespoons white wine, broth or sherry
- 1 (15.5 ounce) can white beans, drained and rinsed
- 1 (14.5 ounce) can Italian-style diced tomatoes, drained
- 2 cups fresh spinach
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes, or until tender.
- Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with salt and pepper. Continue cooking 10 minutes, or until spinach is wilted.
Optional: Add diced chicken and some broth to turn this dish into a hearty soup. Here’s my recipe for homemade chicken soup.
Nutritional information – values per serving are approximate (not including extra broth):
Calories 188.6 Total Fat 1.4g Cholesterol 0.0mg Sodium 96.8mg Potassium 378.6mg Total Carbohydrate 37.3g Protein 5.9g