Barley pilaf with spinach and mushrooms

Barley pilaf with spinach and mushrooms

INGREDIENTS
3 teaspoons of olive oil
1 minced French shallot
1 cup of pearl barley
2 cups of vegetable broth
2 chopped garlic cloves
1 container (227 g) sliced coffee mushrooms
2 cups of young spinach leaves
salt and pepper


PREPARATION
1. In a saucepan, heat 2 tbsp. (10 ml) olive oil over medium heat. Add the shallot and cook, stirring, for 2 minutes. Add barley and continue cooking, stirring, for 2 minutes. Pour the broth and bring to a boil. Reduce heat, cover and simmer for 25 minutes or until barley is tender.

2. Meanwhile, in a skillet, heat remaining oil over medium heat. Add garlic and mushrooms and cook for 5 minutes. Add the mushrooms and spinach to the barley pilaf. Salt and pepper.