INGREDIENTS

3 teaspoons olive oil
1 French shallot, chopped
1 cup pearl barley
2 cups vegetable stock
2 cloves garlic, chopped
1 container (227 g) sliced coffee mushrooms
2 cups baby spinach leaves
salt and pepper

NUTRIENT VALUES

Per serving
Fibre8 gSodium300 mgProtein5 gCalories185Total fat3 gTotal carbohydrate35 g

PREPARATION

1. In a saucepan, heat 2 tsp (10 mL) olive oil over medium heat. Add shallot and cook, stirring, for 2 minutes. Add barley and cook, stirring, for 2 minutes. Pour in broth and bring to a boil. Reduce heat, cover and simmer for 25 minutes or until barley is tender.

2. Meanwhile, in a skillet, heat remaining oil over medium heat. Add garlic and mushrooms and cook for 5 minutes. Add mushrooms and spinach to barley pilaf. Season with salt and pepper.

http://www.coupdepouce.com/cuisine/entrees-et-accompagnements/recette/pilaf-d-orge-aux-epinards-et-aux-champignons