Barley with Shiitakes and Spinach

Ingredients

• 8 cups bagged baby spinach leaves 
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon rosemary dried chopped
• 3  garlic cloves minced
• 14 ounce less-sodium beef broth fat-free canned
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 3 tablespoons parmesan cheese shredded
• 0.8 cup quick-cooking barley uncooked
• 1.3 pounds shiitake mushroom caps sliced

Equipment

• bowl
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium-high heat.
2. Add onion, rosemary, and garlic; saut 3 minutes.
3. Add mushrooms; cook 8 minutes or until vegetables are tender, stirring occasionally.
4. Stir in barley and broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until barley is tender.
5. Add spinach, cheese, and pepper; cover and cook 2 minutes or until spinach wilts, stirring frequently.
6. For baby: Omit black pepper.
7. Serve the barley mixture in a small bowl.
8. Cut the mushrooms and spinach into bite-sized pieces, if needed.