Dinner ready in 25 minutes! Enjoy this Italian-style barley, beans and veggies pilaf – a scrumptious skillet meal!
Italian Barley and Bean Pilaf
- Prep Time 8 min
- Total 25 min
- Servings 6
- Ingredients 9
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
Instructions
-
Step1Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion and mushrooms in oil, stirring frequently, until tender.
-
Step2Stir in tomatoes, barley and thyme; reduce heat to low. Cover and simmer 12 to 15 minutes, stirring occasionally, until barley is tender.
-
Step3Stir in beans, spinach and 1/2 cup of the cheese; cook until hot. Sprinkle with remaining 1/4 cup cheese.
Nutrition
285
Calories
9g
Total Fat
15g
Protein
46g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 285
- Calories from Fat
- 80
- Total Fat
- 9g
- Saturated Fat
- 3g
- Cholesterol
- 10mg
- Sodium
- 580mg
- Total Carbohydrate
- 46g
- Dietary Fiber
- 10g
- Protein
- 15g
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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