Pearl Barley and Mushroom Pilaf Recipe - Cook With Campbells Canada

Ingredients

• 2 tbsp 30 mL butter
• 1 tbsp 15 mL olive oil
• 1/2 cup 125 mL shallot (about two small shallots), thinly sliced
• 1/2 cup 125 mL celery (2 stalks of celery), diced thinly
• 4 cloves garlic, minced
• 4 tsp 20 mL dried thyme or 2 tbsp fresh thyme leaves (trimmed from stem)
• 1 tsp 5 mL ground coriander
• 5 cups 1.25 L mixed mushrooms (button, cremini, portobello, shitake), sliced
• 2 cups 500 mL pearl barley (rinsed well under cold water)
• 2 1/2 tbsp 38 mL red wine vinegar
• 1 tsp 5 mL pepper (or to taste)
• 1 tsp 5 mL salt (or to taste)
• 3 cups 750 mL CAMPBELL’S® Ready to Use Vegetable Broth
• 2 bay leaves
• 4 cups 1 L loosely packed baby spinach
• 1/2 cup 125 mL toasted sliced almonds
• 1/4 cup 60 mL parsley, chopped
• 1/4 cup 60 mL pomegranate