Barley, Spinach & Fig Bowl
Serves: 2 main or 4 side servings
  • 1 cup barley (I used PC Black Label Barley Blend), cooked to package directions
  • 2 Tbsp canola oil
  • ¾ cup red onion, diced
  • 2 cups cremini mushrooms, sliced
  • 2 garlic cloves, minced
  • ½ tsp thyme
  • zest of one lemon
  • ⅓ tsp salt and black pepper
  • ½ cup sun-dried figs, chopped
  • juice of ½ lemon
  • ⅓ cup parmesan cheese, grated
  • 2 cups fresh baby spinach
  • ⅓ cup pine nuts, toasted
  1. Heat canola oil in a sauté pan over medium-high heat. Add onion and cook for 2 minutes. Add mushrooms and cook another 3 minutes.
  2. Stir in garlic, thyme, zest of lemon, salt and pepper. Reduce heat to medium and stir in cooked barley, figs and juice of ½ lemon.
  3. Add spinach and stir just to wilt.
  4. Stir in cheese and pine nuts. Garnish with sliced green onion.
Recipe by Eat In Eat Out at