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salt quick-cooking barley olive oil shallots white wine tomatoes baby spinach garlic Parmesan cheese fresh chives
Viewed: 25 - Published at: 5 months agoIngredients
- 3 no-salt-added vegetable bouillon cubes
- 2 cups quick-cooking barley
- 2 Tbs. olive oil, divided
- 3 large shallots, chopped (1 cup)
- 23 cup dry white wine
- 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
- 12 oz. baby spinach (8 cups)
- 1 8-oz. pkg. baked garlic-herb tofu, cubed
- 3 Tbs. grated vegan Parmesan cheese
- 3 Tbs. chopped fresh chives
Method
- Place bouillon cubes and 6 cups water in large glass measuring cup, and heat in microwave 5 minutes, or until boiling.
- Stir to combine.
- Toast barley in skillet over medium-high heat 5 minutes, stirring often.
- Transfer to bowl.
- In same skillet, heat 1 Tbs.
- oil over medium heat.
- Add shallots, and saute 4 minutes, stirring often.
- Return barley to pan and cook 2 minutes, stirring often.
- Stir in wine, and cook 3 minutes, or until liquid is almost completely absorbed.
- Add 1/2 cup bouillon and sun-dried tomatoes, and cook 4 minutes, or until liquid is almost completely absorbed, stirring constantly.
- Add spinach a few handfuls at a time, and cook until spinach is wilted.
- Continue adding bouillon 1/2 cup at a time, and stir and cook 5 minutes, allowing barley to absorb most of liquid before adding more.
- Stir in tofu, and cook 8 minutes, or until barley is tender.
- Stir in remaining 1 Tbs.
- oil, Parmesan, and chives.
