Shrimp, Spinach & Mushroom Barley

Barley provides a quick yet hearty base for mushrooms, spinach and shrimp, which can be served as a main or side dish.

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Prep Time
20 min
60 min


  • 1 cup dry pearled barley

  • 3½ cups low-sodium vegetable broth

  • 3 shallots, chopped

  • 2 cups mushrooms of your choice, chopped

  • 1 tbsp extra-virgin olive oil

  • 4 cups baby spinach

  • ½ lb cooked shrimp, peeled and chopped

  • ¼ tsp ground black pepper

  • ¼ cup fresh sage, torn

  • Kosher or sea salt, to taste


1. In a medium pot on high heat, bring both barley and broth to a boil. Cover and let simmer on low to medium heat, so liquid doesn’t boil over. Set timer and cook for 50 minutes. 

2. In a nonstick skillet, sauté shallots and mushrooms in oil for 5 minutes over medium-high heat. Add spinach and lightly sauté for about 3 minutes, until bright green. 

3. At 50 minutes check on barley. When there is no more remaining broth, add shrimp and pepper to barley; turn to medium heat if not already. Cook for 5 minutes. 

3. Add shallot-mushroom mixture, sage and salt to barley. Stir and cook 5 to 10 minutes. Best if enjoyed within 4 to 5 days in fridge, or store for 6 months in freezer.

Nutrition Information

  • Serving Size 1½-cup serving
  • Calories 320
  • Carbohydrate Content 50 g
  • Cholesterol Content 85 mg
  • Fat Content 5 g
  • Fiber Content 10 g
  • Protein Content 19 g
  • Saturated Fat Content 1 g
  • Sodium Content 310 mg
  • Sugar Content 3 g