Mushroom-Barley Pilaf with Spinach

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons butter 
• 1 cup less-sodium chicken broth fat-free
• 2  garlic cloves minced
• 0.5 cup quick-cooking barley uncooked
• 0.1 teaspoon salt 
• 0.3 cup shallots sliced
• 4 ounces shiitake mushroom caps fresh sliced
• 2 cups spinach leaves fresh

Equipment

• sauce pan

Directions

1. Melt butter in a medium saucepan over medium-high heat.
2. Add shallots; cook 1 minute, stirring occasionally. Stir in mushrooms and garlic; cook 2 minutes, stirring occasionally. Stir in barley; cook 1 minute, stirring constantly. Stir in broth, pepper, and salt. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in the spinach; cook 1 minute or until the spinach wilts.