Creamy Spinach Barley

I wanted to try this recipe out the minute I came up with it and at first it didn't have the flavors I wanted but I put a little extra into it and it's delicious now!!! I just finished this actually so I decided to write it on my blog and I made it for my family and some friends who are coming over. It feeds about 5-7, here's my recipe:

3 cups tap water
1 1/2 cup pearled barley
1 tbs. olive
2 bay leafs
1 tbs. butter
4 cups fresh baby spinach
1 cup sliced shiitake mushrooms (optional)
1 tsp. chili powder, thyme, rosemary, salt and pepper
2 tbs. red wine vinegar
1 box of tomatoes- halved

3 dollops sour cream
1/2 lemon zest
1 lemon juice
pinch salt
pinch pepper
1 tbs. olive oil

How: Boil water AND barley in a medium sauce pan with salt pepper and olive oil on high. Turn on low once up to a boil and close with a top. Add the bay leafs. Cook on low for 20 minutes. While it's cooking in a separate bowl add everything for the cream in and stir until all mixed in. Store in fridge. Chop the spinach and mushrooms roughly. Set aside. Once the barley is cooked keep on simmer and add the rest of the spices. Stir and take out the bay leafs. Add the spinach, mushrooms, butter and red wine vinegar. Let cook for 5 more minutes and take off heat. Place into a bowl and fluff the barley. Add the cream and stir. Mix in your tomatoes. Taste and season with more lemon, salt, or pepper to fit your taste buds. ENJOY!!!

I forgot to put tomatoes in this batch but it is really good with the tomatoes!!


Anonymous said…
Yummy!!! This sounds delicious!
Remi Wolf said…
Now this looks really, really good! I love all the spices you use here. Very interesting dish!

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