Shrimp, Spinach & Mushroom Barley

prep time:: 20 min
total time:: 60 min

Makes 4 servings

Janet Munn

A healthy meal that even Doug will eat

ingredients

1 Cup dry pearled Barley
3 1/2 cups low-sodium vegetable broth
3 shallots, chopped
2 cups mushrooms of your choice, chopped
1 tbsp extra-virgin olive oil
4 cups baby spinach
1/2 lb cooked shrimp, peeled and chopped
1/4 tsp ground back pepper
1/4 cup fresh sage, torn
kosher or sea salt, to taste

directions

1
In a medium pot on high heat, bring both barley and broth to a boil. Cover and let simmer on low to medium heat, so liquid doesn’t boil over. Set timer to cook for 50 minutes.
2
In a nonstick skillet, sauté shallots and mushrooms in oil for 5 minutes over medium-high heat. Add spinach and lightly sauté for about 3 minutes until bright green.
3
At 50 minutes check on barley. When there is no more remaining broth, add shrimp and pepper to barley; turn to medium heat (if not already). Cook for 5 minutes.
4
Add shallot-mushroom mixture, sage and salt to barley. Stir and cook 5 to 10 minutes. Best if enjoyed within 4 to 5 days in fridge, or store for 6 months in freezer

notes

Barley can take up to 60 to 75 minutes to soak up broth. Be certain to not add remaining ingredients if there is a lot of broth left, or it will never evaporate.

Source: Janet