Spinach Laced Barley Recipe
Ingredients
| Water | 1/2 Cup (16 tbs) | |
| 3 Tablespoons quick-cooking barley, uncooked | ||
| Vegetable cooking spray | ||
| Onion | 2 Tablespoon, minced | |
| Garlic | 1 Clove (5gm), minced | |
| Spinach leaves | 1 Cup (16 tbs), thinly sliced | |
| Cherry tomatoes | 2 , quartered | |
| Salt | 1/8 Teaspoon | |
| Pepper | 1 Dash | |
Directions
Bring water to a boil in a saucepan; add barley.
Cover, reduce heat, and simmer 10 to 12 minutes or until barley is tender.
Remove from heat; let stand 5 minutes.
Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion and garlic; saute until tender.
Stir in cooked barley, spinach, tomatoes, salt, and pepper.
Cook 1 to 3 minutes or until spinach wilts and tomatoes are thoroughly heated.
Cover, reduce heat, and simmer 10 to 12 minutes or until barley is tender.
Remove from heat; let stand 5 minutes.
Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion and garlic; saute until tender.
Stir in cooked barley, spinach, tomatoes, salt, and pepper.
Cook 1 to 3 minutes or until spinach wilts and tomatoes are thoroughly heated.
Chef
