Barley, Spinach, and Mushrooms

• Produce

  • 2 Garlic cloves
  • 8 oz Mushrooms
  • 1/2 cup Onions
  • 2 cups Spinach
  • 1 Pinch Thyme
  • 1/2 tsp Thyme
  • 1 15oz can White beans

• Canned Goods

  • 1 15 oz can Broth

• Condiments

  • 1/2 tbsp Balsamic vinegar

• Pasta & Grains

  • 1 cup Barley

• Baking & Spices

  • 1/8 tsp Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Parmesan cheese

• Liquids

  • 1 cup 1 oz water

Found on thecompletesavorist.com

Description

Ingredients

• 1 cup uncooked barley
• 1-15 oz can broth
• 1 cup, 1 oz water
• Pinch of thyme
• 8 oz mushrooms
• 1-15oz can white beans; do not drain
• 1/2 cup caramelized onions
• 2 tbsp extra virgin olive oil
• 2 garlic cloves; minced/grated
• 1/2 tsp thyme
• 1/2 tbsp balsamic vinegar
• 1/8-1/4 tsp salt and pepper; to taste
• 1/4-1/2 cup parmesan cheese (omit to make vegan)
• 2 cups spinach

Directions

• In a large sauce pan, bring the barley, broth, water, and thyme to a boil.
• Once boiling, stir well, reduce heat to low, cover and cook for 50-60 minutes.
• Fluff with fork once cooked.
• Heat the olive oil in a large sauté pan over medium-high heat.
• Once hot, add the mushrooms and garlic; cook for 2 minutes.
• Add the caramelized onions, mix well.
• Add 1/4 tsp salt and pepper and the thyme.
• Reduce heat to medium.
• Once the mushrooms have cooked down, add in the barley, stir well.
• Then add in the beans, do not drain or rinse them; stir gently.
• Add the balsamic vinegar.
• Once the beans have heated through and are hot, remove from heat and wilt in the spinach.
• After the spinach has wilted in, add the parmesan cheese to the desired amount.
• Serve and Enjoy.