Spinach Mushroom Barley Pilaf
Delight your taste buds with this hearty and wholesome Spinach Mushroom Barley Pilaf, a flavorful blend of nutty pearl barley, earthy cremini mushrooms, and vibrant fresh spinach. Simmered in savory vegetable broth and accented with aromatic garlic, thyme, and a splash of zesty lemon juice, this one-pot dish is a perfect balance of comfort and nutrition. Ready in under an hour, this pilaf is ideal as a satisfying vegetarian main course or a robust side dish. Add a sprinkle of Parmesan cheese for a creamy finish, or keep it vegan-friendly—it's versatile, healthy, and utterly delicious. Perfect for weeknights or meal prep, this recipe is packed with fiber, protein, and bold flavors the whole family will love.
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Recipe Information
Ingredients
- 1 cup pearl barley
- 2.5 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups baby bella (cremini) mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 1 teaspoon fresh thyme leaves
- 1.5 tablespoons lemon juice
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Rinse the pearl barley under cold water until the water runs clear. Drain and set aside.
In a medium-sized pot, bring the vegetable broth to a boil. Add the rinsed barley, reduce the heat to low, cover, and let it simmer for 25-30 minutes or until the barley is tender and most of the liquid is absorbed. Drain any excess liquid if needed and set the cooked barley aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until the onions are soft and translucent.
Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Stir in the sliced mushrooms and cook for 6-7 minutes, stirring occasionally, until the mushrooms are tender and their liquid has mostly evaporated.
Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring frequently, until the spinach has wilted.
Stir in the cooked barley, fresh thyme, lemon juice, salt, and black pepper. Mix well and cook for another 2-3 minutes to let the flavors combine.
Taste and adjust seasonings, if needed. If desired, sprinkle the pilaf with grated Parmesan cheese before serving.
Serve warm as a main dish or side. Enjoy!
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 3719 mg | 162% | |
| Total Carbohydrate | 227.3 g | 83% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 22.0 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1087 mg | 84% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4492 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
