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

  Low sodium

  ¼ cup, grated or 25g

Directions

1. Put barley, broth, water, and thyme into a stock pot. Bring to a boil, reduce heat to simmer, cover, and let simmer for 50-60 minutes until tender. Fluff with fork once cooked.
2. Heat the olive oil in a large sauté pan over medium-high heat. Caramelize onions.
3. Once hot, add the mushrooms and garlic; cook for 2 minutes.
4. Add 1/4 tsp salt, pepper, and the thyme. Reduce heat to medium.
5. Once the mushrooms have cooked down, add in the barley, stir well.
6. Then add in the beans, do not drain or rinse them; stir gently.
7. Add the balsamic vinegar.
8. Once the beans have heated through and are hot, remove from heat and wilt in the spinach.
9. After the spinach has wilted, add the parmesan cheese.Stir through.
10. Serve immediately and enjoy!
11. Recipe inspired by: https://thecompletesavorist.com/barley-spinach-and-mushrooms

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