2016

Zion Nat'l Park, Columbine

Spinach Barley Saute

Spinach Barley Sauté

This is one of my favorite dishes! It can be eaten warm in the winter, yet it is also delicious, cool and refreshing in the summer.

Ingredients:

• 1 cup barley, rinsed
• 3 cups fresh spinach, washed and torn
• ½ cup raisins
• olive oil
• garlic, chopped
• salt and pepper, to taste
• 1/3 cup pine nuts, toasted

Preparation:

1. Place barley in a pot with 2 cups of water, bring to a boil, cover and simmer for 30 minutes. Set aside.
2. While the barley is cooking, sauté the garlic and raisins in the olive oil, for just 90 seconds!
3. Add the spinach, sauté until it is wilted and not overcooked.
4. Mix spinach sauté to cooked barley and season.
5. Just before you are ready to enjoy this dish, sprinkle with the toasted pine nuts.

Robin Mallery

Robin Mallery

Robin Mallery is passionate about food! Starting from where and how it's grown, to how far that food travels to the dinner table, to how it is prepared and savored...Robin blends shopping, cooking, and eating tips with her unique Kitchen Zen and mindful meals approach to enjoying real food.

While you are waiting for her to finish the upcoming book, "Kitchen Zen: The Journey to Nourish Body and Soul in Our Changing World", you can find Robin's sporadic blog posts here or on FaceBook.
Robin Mallery

Latest posts by Robin Mallery (see all)

2 Responses to “Spinach Barley Saute”

  • Judith Parenio:

    Hi, Robin; I love the look of those recipes and I am going to make two of them for my Ledge art group when they meet at my house in Sept. Thanks. Love you, Judy

  • Robin Mallery:

    Thank you Judy! My personal fav of the season is the quinoa with cranberries and nuts…the various flavors and textures come together so well. I’m glad the recipes are enticing enough for you to use them for your art group! Enjoy!

Leave a Reply

CommentLuv badge

Connect

The best thing I did when I discovered I had Type 2 Diabetes was to call Robin Mallery. She coached me to craft a plan to turn this condition around, and the encouragement to believe that I can.  Instead of feeling overwhelmed, I am managing well, using Robin’s program of small steps, achievable goals, and positive reinforcement.  She’s not only a fountain of knowledge and experience, but a loving teacher and motivator.  For the first time in years, I don’t feel helpless about eating and weight gain.  Thank you, Robin!

—GC, Austin

recipe link
more...balancedlife
more...real food
Blog Categories