Barley Pilaf with Spinach, Tomatoes, Mint, and Feta

Ingredients

• 14.5 ounce canned tomatoes diced undrained canned
• 3 ounces feta cheese crumbled
• 0.3 cup mint leaves fresh finely chopped
• 4  garlic cloves sliced
• 0.3 cup green onions sliced
• 2 teaspoons olive oil 
• 2 cups quick-cooking barley uncooked
• 0.3 teaspoon salt 
• 4 ounces pkt spinach fresh
• 3.3 cups vegetable broth organic (such as Swanson Certified )

Equipment

• frying pan

Directions

1. Heat a large, deep skillet over medium heat; add oil.
2. Add garlic; saut 30 seconds. Stir in spinach, and cook 3 minutes or until wilted.
3. Stir in barley, tomatoes, broth, and salt. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes or until barley is tender.
4. Remove from heat, and stir in mint, green onions, and feta cheese.