Satisfying Cremini Barley

By newbaucher

"About two decades ago, I became a pretty strict vegetarian. Now, though I've eased up a bit and occasionally eat chicken or fish, I still enjoy meatless dishes the most. This is one of my very favorites!" Lillian K. Julow - Gainesville, Florida

Ingredients

• 2 cups vegetable broth
• 1 cup quick-cooking barley
• 1 medium red onion, finely chopped
• 1 celery rib, finely chopped
• 1 medium carrot, finely chopped
• 2 teaspoons olive oil
• 1/2 pound sliced baby portobello (cremini) mushrooms
• 2 garlic cloves, minced
• 1 package (6 ounces) fresh baby spinach
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh parsley

Preparation

Step 1

In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes.
Meanwhile, in a large skillet, saute the onion, celery and carrot in oil for 3 minutes. Add mushrooms; saute for 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
Stir in the spinach, beans, pepper and barley; cook and stir until spinach is wilted. Stir in parsley. Yield: 5 servings.