I made this recipe this week, and really enjoyed the creamy texture. I used it as a main dish and sprinkled Parmesan cheese on top.
1 c. uncooked pearl barley
3 c. vegetable broth
1 t olive oil
1 c. chopped yellow onion
2 cloves garlic, minced
1/2 t dried rosemary
1 1/2 c. small fresh mushrooms
2 T white wine
1 (15.5 oz.) can white beans, drained and rinsed
1 (14.5 oz.) can Italian-style diced tomatoes
2 c. fresh spinach
Bring the barley and vegetable broth to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender. Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Continue cooking 10 minutes, or until spinach is wilted.
-Adapted from allrecipes.com
One thought on “Spinach and Mushroom Barley”
I made this yesterday. It is excellent, a nice mixture of textures and flavors. I especially like the hint of rosemary.