Ingredients
Main Ingredients
- 1 cup cooked barley
- 1 tbsp olive oil
- 1 cup mushrooms, sliced
- 1 cup fresh spinach
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1 egg (optional, for topping)
Instructions
- Heat the oil: Place a skillet over medium heat and add 1 tablespoon of olive oil, heating it until shimmering but not smoking.
- Sauté mushrooms: Add the sliced mushrooms to the skillet and cook them, stirring occasionally, until they become golden brown and tender, about 5 to 7 minutes.
- Add garlic and spinach: Stir in the minced garlic and fresh spinach; continue cooking for 2 to 3 minutes until the spinach is wilted and fragrant.
- Combine barley and season: Mix in the cooked barley, then season the mixture with salt and freshly ground black pepper to taste, stirring well to combine and warm through.
- Prepare the egg (optional): In a separate pan, fry or poach the egg to your liking while the barley mixture finishes cooking.
- Serve: Spoon the barley, mushroom, and spinach mixture into bowls, top with the cooked egg if using, and serve warm for a wholesome breakfast.
Notes
- For extra flavor, sprinkle Parmesan or feta cheese on top.
- This dish works well for meal prep and can be stored in the fridge for a quick breakfast during the week.
- You can substitute the barley with other whole grains like quinoa or farro if preferred.
- To make it vegan, omit the egg or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
