6. Spinach and mushroom barley pilaf
1 cup of water
1/2 cup barley
1 and 1/2 tablespoon canola oil
1 and 1/2 cups of diced onions
230 g of sliced mushrooms
2 medium sized garlic cloves
2 cups of baby spinach
1 tablespoon of crumbled and dried oregano leaves
1/2 tablespoon salt
- Boil water in a saucepan using high heat. Add barley and stir, then reduce the heat and cover tightly. Simmer for approximately ten minutes. Remove the source of heat and let it stand for about 5 minutes.
- Meanwhile, heat half tablespoon of canola oil over medium heat. Tilt skillet to coat add the onions and cook for 6 minutes by stirring it frequently. Apply mushrooms and continue cooking for additional 4 minutes. Apply garlic and stir for 30 seconds.
- Dissipate the heat. Add barley oregano and salt and blend. Pour the remaining canola oil all over all and stir until it coats.