Barley, Spinach, and Mushrooms

Ingredients

• Barley

  Pearled, raw

  1 cup or 200g

• Vegetable Broth

  From bouillons. Low sodium

  15 oz or 425g

• Water

  Plain, clean water

  1 cup or 237g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ cup, chopped or 80g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Thyme

  Fresh

  ½ tsp or 0.4g

• White beans

  Mature seeds, cooked, boiled, without salt

  1 cup or 179g

• Balsamic vinegar

  ½ tbsp or 8g

• Spinach

  Raw

  2 cup or 60g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

Directions

1. Combine barley, broth, water, and dried thyme in a stock pot. Bring to a boil, then reduce heat to simmer, cover, and cook for 50-60 minutes until tender. Fluff with a fork once cooked.
2. Heat olive oil in a large sauté pan over medium-high heat and caramelize the onions.
3. Add mushrooms and garlic to the pan; cook for 2 minutes.
4. Season with salt, pepper, and fresh thyme. Reduce heat to medium.
5. Once mushrooms are cooked down, add the cooked barley and stir well.
6. Add the beans (do not drain or rinse) and stir gently.
7. Stir in the balsamic vinegar.
8. Once the beans are heated through, remove from heat and wilt in the spinach.
9. After the spinach has wilted, stir in the Parmesan cheese.
10. Serve immediately and enjoy!

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