Vegan Barley and Lentil Pilaf with Mushrooms and Spinach
- 1 cup pearl barley
- 1 cup brown lentils
- 1 medium onion, diced
- 1 quart vegetable stock, or your favorite homemade stock
- 1/2 cup dried mushrooms (porcini or wild mushrooms)
- 1 cup water
- 3 Tbsp tomato paste
- 2 tsp thyme leaf
- Kosher salt and fresh ground black pepper
- 8 oz cremini mushrooms, dirt brushed off, stems removed, quartered
- 5 oz baby spinach leaves
- This recipe is vegan
- Produce
- Baby spinach, leaves (5 oz)
- Brown lentils (1 cup)
- Cremini mushrooms (8 oz)
- Mushrooms, dried (1/2 cup)
- Onion, medium (1)
- Thyme, leaf (2 tsp)
- Canned Goods
- Tomato paste (3 Tbsp)
- Vegetable stock (1 quart)
- Cooking & Baking
- Kosher salt and fresh ground black pepper (1)
- Pasta & Grains
- Pearl barley (1 cup)
- Drinks
- Water (1 cup)
Preparation
Read recipe preparation on theperfectpantry.com
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Published March 11, 2010 (2 years ago).
2 people saved this recipe.
