4 Servings 70 min Cook
1 Cup Barley
15 Oz Vegetable Broth
1 Cup Water
1 Tsp, leaves Thyme
2 Tbsp Olive Oil
1/2 Cup, chopped Onions
1/2 Cup, pieces or slices Mushrooms
2 Cloves, minced Garlic
1/4 Tsp Salt
1/4 Tsp Pepper
1 Tsp Thyme
1 Cup White Beans
1/2 Tbsp Balsamic Vinegar
2 Cup Spinach
1/4 Cup, grated Parmesan Cheese
Put barley, broth, water, and thyme into a stock pot.
Bring to a boil, reduce heat to simmer, cover, and let simmer for 50-60 minutes until tender.
Fluff with fork once cooked.
Heat the olive oil in a large sauté pan over medium-high heat.
Caramelize onions.
Once hot, add the mushrooms and garlic; cook for 2 minutes.
Add 1/4 tsp salt, pepper, and the thyme.
Reduce heat to medium.
Once the mushrooms have cooked down, add in the barley, stir well.
Then add in the beans, do not drain or rinse them; stir gently.
Add the balsamic vinegar.
Once the beans have heated through and are hot, remove from heat and wilt in the spinach.
After the spinach has wilted, add the parmesan cheese.
Stir through.
Serve immediately and enjoy!
Recipe inspired by: https://thecompletesavorist.
com/barley-spinach-and-mushrooms
