Yield
6 adult servings (serving size: about 1 cup)
Photo: Oxmoor House

How to Make It

Step 1

Heat oil in a Dutch oven over medium-high heat. Add onion, rosemary, and garlic; sauté 3 minutes. Add mushrooms; cook 8 minutes or until vegetables are tender, stirring occasionally.

Step 2

Stir in barley and broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until barley is tender.

Step 3

Add spinach, cheese, and pepper; cover and cook 2 minutes or until spinach wilts, stirring frequently.

Step 4

For baby: Omit black pepper. Serve the barley mixture in a small bowl. Cut the mushrooms and spinach into bite-sized pieces, if needed.

Cooking Light First Foods

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