Ingredients
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1 cup uncooked pearl barley
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3 cups water
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1 teaspoon olive oil
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1 cup chopped yellow onion
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2 cloves garlic, minced
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½ teaspoon dried rosemary
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¾ cup small fresh mushrooms
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1 cup chopped yellow bell pepper
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2 tablespoons white wine
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1 (15.5 ounce) can white beans, drained and rinsed
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1 (14.5 ounce) can Italian-style diced tomatoes, drained
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2 cups fresh spinach
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1 pinch red pepper flakes
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.
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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.
Nutrition Facts (per serving)
256 | Calories |
2g | Fat |
51g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 256 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 0g | 2% |
Sodium 124mg | 5% |
Total Carbohydrate 51g | 19% |
Dietary Fiber 9g | 32% |
Total Sugars 4g | |
Protein 9g | 19% |
Vitamin C 56mg | 62% |
Calcium 109mg | 8% |
Iron 6mg | 31% |
Potassium 704mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.