A great recipe for Summer barbecues and get-togethers! Light, refreshing, and easy to make — this recipe will definitely be a hit! Feel free to change the veggies to your liking! This was a single serving so I'm not writing down the amounts of each ingredient.
Cook barley according to package directions, rinse and drain once done. Preheat oven to 375 degrees. Chop mushrooms and carrots; mix with 1 tsp. olive, then place onto foil. Put mushrooms and carrots into the oven, shaking around about 15 minutes in, and remove from oven once cooked. Steam spinach leaves (about five minutes) and squeeze out water. On a plate place the steamed spinach leaves one over the other until they form a long base (about five inches). Now add the veggie mixture on the left side of the spinach base, and then the barley. I placed carrots and mushrooms next to each other and then added about a spoonful of barley next to that. Start carefully rolling the spinach until you have a complete roll. I secured mine with a toothpick.
- Side Dishes
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