Shiitake Mushroom and Spinach Barley Recipe
No-added-salt No-added-egg Vegetarian
Ingredients
- 2 tsp olive oil
- 1 cup chopped onion
- 1/2 tsp chopped dried rosemary
- 3 garlic cloves, minced
- 8 cups sliced Shiitake mushroom caps
- 3/4 cup uncooked quick-cooking barley
- 1 400 g can fat-free, less-sodium beef broth
- 8 cups bagged baby spinach leaves
- 3 tbsp shredded Parmesan cheese
- For adults: 1/4 tsp freshly ground black pepper
Stove or oven method:
Heat oil in a large pot over medium-high heat. Add onion, rosemary, and garlic; sauté for 3 minutes. Add mushrooms and cook for 8 minutes or until vegetables are tender, stirring occasionally.
Stir in barley and broth. Bring to a boil. Cover pot, reduce heat, and simmer for 15 minutes or until barley is tender.
Add in the spinach, cheese and pepper. Cover and cook for another 2 minutes or until spinach wilts, stirring frequently.
Tips:
Instead of rice or other grains, barley can be a great, mild flavoured and hearty alternative base for vegetables.
For baby, serve the barley mixture in a small bowl. Cut the mushrooms and spinach into bite-sized pieces according to your baby's preferences.
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