Best 3 Barley Shiitake And Spinach Pilaf Recipes

Indulge in a culinary journey with our Barley, Shiitake, and Spinach Pilaf, a delectable vegetarian dish that combines the nutty flavor of barley, the earthy notes of shiitake mushrooms, and the vibrant freshness of spinach. This pilaf is a symphony of textures, with chewy barley, tender mushrooms, and crisp spinach creating a delightful contrast. It's a wholesome and satisfying meal that can be served as a main course or as a side dish to accompany your favorite protein.

In addition to the Barley, Shiitake, and Spinach Pilaf, our article features a collection of pilaf recipes that cater to diverse dietary preferences and culinary adventures. Embark on a culinary voyage with our aromatic Jeweled Rice Pilaf, a vibrant blend of basmati rice, colorful vegetables, and fragrant spices. For a taste of the Mediterranean, try our flavorful Mediterranean Quinoa Pilaf, where fluffy quinoa meets sun-kissed vegetables, herbs, and a tangy lemon-tahini dressing. If you're seeking a hearty and protein-packed option, our Chicken and Wild Rice Pilaf is a must-try, featuring succulent chicken, wild rice, and a medley of vegetables.

These pilaf recipes offer a symphony of flavors, textures, and culinary experiences. Whether you're a vegetarian seeking a wholesome and satisfying meal or a meat lover craving a hearty and flavorful dish, our collection has something for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

BARLEY, SHIITAKE, AND SPINACH PILAF

Barley, Shiitake, and Spinach Pilaf image

I found this in a very old Vegetarian Times magazine. I really like barley, but most barley recipes are for soup. I think this is a nice departure.

Provided by Aunt Cookie

Categories Spinach

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup pearl barley
3 cups water or 3 cups stock
1 tablespoon vegetable oil
2 tablespoons dark sesame oil
1 cup diced onion
2 garlic cloves, minced
4 ounces fresh shiitake mushrooms, sliced
8 ounces button mushrooms, sliced
2 cups spinach leaves, loosely packed
1 tablespoon sesame seeds
1 tablespoon tamari soy sauce
1/8 teaspoon cayenne, to taste

Steps:

Add the barley and water to a medium saucepan. Cover and simmer over low heat for approximately 1 hour.
Heat a nonstick pan over medium heat. Add both types of oil and saute the onions, stirring occasionally, until brown (about 5-7 minutes).
Add garlic and mushrooms; saute for approximately 3 minutes.
Add spinach, cooked barley, and sesame seeds; saute for 5 minutes, or until barley is heated through.
Season with tamari and cayenne.

Nutrition Facts : Calories 326.5, Fat 12.4, SaturatedFat 1.7, Sodium 280.7, Carbohydrate 48.3, Fiber 10.5, Sugar 4.1, Protein 9.3

BARLEY PILAF

Barley Pilaf image

Barley can be found in two forms-hulled and pearled. Pearling removes almost a third of the grain, making it quicker cooking and reducing some nutrients. Hulled barley takes longer to cook but has a higher nutrient content and a pleasant, toothsome chewiness. This pilaf recipe is a simple way to enjoy hulled barley.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
1 small onion, chopped
1 cup hulled barley
2 1/2 cups low-sodium chicken broth
Kosher salt
1/2 cup small pieces of broken spaghetti (about 2 ounces)
Freshly ground black pepper
2 tablespoons chopped fresh chives

Steps:

Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
Season to taste with salt and pepper and sprinkle with chopped chives.

Nutrition Facts : Calories 250 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 10 grams, Sugar 2 grams

MEXICAN BARLEY PILAF

Mexican Barley Pilaf image

I got this recipe from Yahoo! Health. It was posted there by miavita. This was very tasty and a nice departure from rice or pasta and a great way to eat whole grains. My husband will not eat beans, so I substituted corn for the black beans and it turned out great. Also, I was too lazy to chop onion and used some dried minced onion instead. I didn't have jalapenos on hand and still wanted the heat, so just added some red pepper flakes along with the other spices.

Provided by Tarbean

Categories Grains

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

nonstick cooking spray
1 yellow onion, diced
1 garlic clove, minced
1 teaspoon seeded and finely chopped jalapeno (optional)
1 cup pearl barley
2 medium vine-ripened tomatoes, seeded and diced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon sea salt
2 1/2 cups water
16 ounces can black beans
1/4 cup chopped fresh cilantro

Steps:

Spray medium saucepan with cooking spray and place over medium heat. Add onions, garlic and jalapenos, if using. Cook, stirring, for 5 minutes.
Add barley and tomatoes and cook for 3 minutes. Stir in chili powder, cumin and salt. Add water and bring to a boil.
Reduce heat to low, cover and simmer for 40 minutes. Remove from heat and let stand 10 minutes.
Add black beans and cilatro; toss to combine. Let stand for 5 minutes to warm beans. Serve warm.

Nutrition Facts : Calories 354.7, Fat 1.6, SaturatedFat 0.3, Sodium 605.2, Carbohydrate 72, Fiber 19.2, Sugar 3.3, Protein 16.1

Tips:

Rinse the barley: Rinsing the barley before cooking helps to remove any impurities and excess starch, resulting in a fluffier and less gummy pilaf.
Use a good quality vegetable broth: The vegetable broth forms the base of the pilaf, so using a flavorful and well-seasoned broth will greatly enhance the overall taste of the dish.
Sauté the vegetables: Sautéing the vegetables before adding them to the pilaf helps to bring out their natural sweetness and flavors.
Use fresh herbs: Fresh herbs, such as parsley and cilantro, add a burst of flavor and freshness to the pilaf.
Let the pilaf rest: After cooking, allow the pilaf to rest for a few minutes before serving. This allows the grains to absorb any remaining liquid and results in a more flavorful and well-textured pilaf.

Conclusion:

This barley, shiitake, and spinach pilaf is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is packed with flavor, thanks to the combination of savory barley, earthy shiitake mushrooms, and nutritious spinach. The addition of toasted almonds adds a delightful crunch and nutty flavor. This pilaf is also a good source of protein, fiber, and essential vitamins and minerals. Whether you are looking for a healthy and satisfying meal or a flavorful addition to your next potluck, this barley, shiitake, and spinach pilaf is sure to impress.