Portobello Mushroom Barley

Ingredients

• 1.7 cups no-salt-added beef broth canned
• 0.3 cup cooking wine dry white
• 1 clove garlic minced
• 0.3 pound leek 
• 1 teaspoon olive oil 
• 2 tablespoons parmesan cheese grated
• 5 ounces portabello mushrooms fresh chopped
• 1 cup quick-cooking barley uncooked
• 0.1 teaspoon salt 

Equipment

• frying pan

Directions

1. Remove and discard root, tough outer leaves, and top from leek. Finely chop leek.
2. Coat a large nonstick skillet with cooking spray; add oil.
3. Place over medium heat until hot.
4. Add chopped leek, mushrooms, and garlic; saute until mushrooms are tender.
5. Add barley and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 16 to 18 minutes or until barley is tender and most of liquid is absorbed.
6. Remove from heat; let stand 5 minutes.
7. Sprinkle with cheese, and serve immediately.