A whole grain dish packed with veggies to boost your gut health.
Ingredients
1 cup
Water, filtered
1/2 cup
Barley, dry
(quick cooking type)
1 1/2 tbsp
Extra virgin olive oil
(divided)
1 1/2 cup
Yellow onion
(diced)
114 gm
White mushrooms
(sliced)
2 clove(s)
Garlic
(minced)
2 cup
Baby spinach
(loosely packed)
2 cup
Broccoli, raw
1 tsp
Oregano, dried
(crumbled)
1/2 tsp
Sea Salt
Instructions
Bring water to a boil in a small saucepan over high heat. Stir in barley, reduce heat, cover tightly, and simmer 10-12 minutes or until tender. Remove from heat and let stand 5 minutes.
Meanwhile, heat 1/2 tablespoon (7.5 mL) olive oil in a large nonstick skillet over medium-high heat. Tilt skillet to coat bottom evenly; add onions, and cook 6 minutes or until richly browned, stirring frequently.
Add the broccoli, sea salt and oregano and cook for a few minutes.
Add mushrooms and cook until tender.
Add garlic and cook 30 seconds, stirring constantly.
Remove from heat. Add undrained barley. Toss well to blend.
Drizzle remaining 1 tablespoon (15 mL) olive oil evenly over all and toss gently until just coated.
