Barley, Spinach, and Mushrooms

Ingredients

• Barley

  Pearled, raw

  1 cup or 200g

• Vegetable Broth

  From bouillons. Low sodium

  15 oz or 425g

• Water

  Plain, clean water

  1 cup or 237g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ cup, chopped or 80g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Thyme

  Fresh

  ½ tsp or 0.4g

• White beans

  Mature seeds, canned

  1 cup or 262g

• Balsamic vinegar

  ½ tbsp or 8g

• Spinach

  Raw

  2 cup or 60g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

Directions

1. Combine the barley, vegetable broth, water, and dried thyme in a medium pot. Bring to a boil, then reduce to a gentle simmer, cover, and cook until tender, 50–60 minutes. Fluff and keep warm.
2. Meanwhile, warm the olive oil in a large sauté pan over medium-high heat. Add the onions and cook, stirring occasionally, until nicely caramelized.
3. Add the mushrooms and garlic; cook until the mushrooms release their moisture and begin to brown, about 2–3 minutes.
4. Season with salt, black pepper, and fresh thyme, then reduce the heat to medium.
5. Fold in the cooked barley and stir until evenly combined.
6. Add the white beans; if using canned, drain and rinse first. Stir gently to avoid breaking them.
7. Stir in the balsamic vinegar and let it reduce slightly, 30–60 seconds.
8. When the beans are heated through, remove from the heat and add the spinach, tossing until just wilted.
9. Stir in the Parmesan until melted and creamy. Taste and adjust seasoning as needed.
10. Serve hot.