Satisfying Cremini Barley

By bakers_delight85

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 tsp. olive oil
• 1/2 lb. sliced baby portobello (cremini) mushrooms
• 2 garlic cloves, minced
• 1 pkg (6 ounces) fresh baby spinach
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1/4 tsp. pepper
• 3 Tbsp. 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 and garlic; saute 3-4 minutes longer or until vegetables are tender. Stir in the spinach, beans, pepper and barley; cook and stir until spinach is wilted. Stir in parsley.
Per serving (1 cup): 255 calories, 3g fat, 0 cholesterol, 532mg sodium, 47g carb, 12g fiber, 11g protein