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Italian Barley and Bean Pilaf

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  • 8 min prep time
  • 25 min total time
  • 9 ingredients
  • 6 servings
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Enjoy this Italian-style quick-cooking barley, beans and veggies pilaf for a 25-minute skillet dinner!

Ingredients

2
tablespoons garlic-flavored oil
1
large onion, chopped (1 cup)
6
ounces portobello mushrooms, sliced
2
cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
3/4
cup uncooked quick-cooking barley
1
teaspoon dried thyme leaves
1
can (15 to 19 ounces) cannellini beans, rinsed and drained
3
cups lightly packed spinach leaves, cut into 1/2-inch strips
3/4
cup shredded Parmesan cheese

Steps

  • 1 Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion and mushrooms in oil, stirring frequently, until tender.
  • 2 Stir in tomatoes, barley and thyme; reduce heat to low. Cover and simmer 12 to 15 minutes, stirring occasionally, until barley is tender.
  • 3 Stir in beans, spinach and 1/2 cup of the cheese; cook until hot. Sprinkle with remaining 1/4 cup cheese.
  • 1 Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion and mushrooms in oil, stirring frequently, until tender.
  • 2 Stir in tomatoes, barley and thyme; reduce heat to low. Cover and simmer 12 to 15 minutes, stirring occasionally, until barley is tender.
  • 3 Stir in beans, spinach and 1/2 cup of the cheese; cook until hot. Sprinkle with remaining 1/4 cup cheese.

Expert Tips

Regular white mushrooms, cut in half, can be used in place of the portobello mushrooms in this hearty and robust Italian skillet dish. Use regular vegetable or olive oil and half a teaspoon garlic powder in place of the flavored oil.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
285
Calories from Fat
80
% Daily Value
Total Fat
9g
9%
Saturated Fat
3g
3%
Cholesterol
10mg
10%
Sodium
580mg
580%
Total Carbohydrate
46g
46%
Dietary Fiber
10g
10%
Protein
15g
15%
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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