White Bean, Spinach, and Barley Stew recipe
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Ingredients
- 1 cup uncooked pearl barley 3 cups water 1 teaspoon olive oil 1 cup chopped yellow onion 2 cloves garlic, minced ½ teaspoon dried rosemary ¾ cup small fresh mushrooms 1 cup chopped yellow bell pepper 2 tablespoons white wine 1 (15.5 ounce) can white beans, drained and rinsed 1 (14.5 ounce) can Italian-style diced tomatoes, drained 2 cups fresh spinach 1 pinch red pepper flakes
Nutrition Info
- 255.8 caloriescarbohydrate: 51.3 gcholesterol: : -fat: 1.7 gfiber: 9 gprotein: 9.4 gsaturatedFat: 0.3 gservingSize: -sodium: 123.5 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions White Bean, Spinach, and Barley Stew
Directions
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Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.