Barley with Shiitakes and Spinach

Ingredients

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1/2 teaspoon chopped dried rosemary
• 3 garlic cloves, minced
• 8 cups sliced shiitake mushroom caps (about 1 1/4 pounds)
• 3/4 cup uncooked quick-cooking barley
• 1 (14-ounce) can fat-free, less-sodium beef broth
• 8 cups bagged baby spinach leaves
• 3 tablespoons shredded Parmesan cheese
• 1/4 teaspoon freshly ground black pepper

Preparation

1. 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.
2. 2. Stir in barley and broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until barley is tender.
3. 3. Add spinach, cheese, and pepper; cover and cook 2 minutes or until spinach wilts, stirring frequently.
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.