Italian Barley and Bean Pilaf

Enjoy this Italian-style quick-cooking barley, beans and veggies pilaf for a 25-minute skillet dinner!

  • prep time 8 min
  • total time 25 min
  • ingredients 9
  • servings 6

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
  • 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.
  • 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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