Quick-cooking barley takes less than half the cook time that regular barley requires, allowing you to enjoy this hearty grain even when you're strapped for time.
Oxmoor House SEPTEMBER 2006
1. Heat a large, deep skillet over medium heat; add oil.
2. Add garlic; sauté 30 seconds. Stir in spinach, and cook 3 minutes or until wilted.
3. Stir in barley, tomatoes, broth, and salt. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes or until barley is tender. Remove from heat, and stir in mint, green onions, and feta cheese.
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