Spinach, Mushroom, & Barley Pilaf

Ingredients

• 1 cup uncooked pearl barley
• 3 cups water
• 1 pinch salt
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 large garlic cloves, minced
• 1 tablespoon sweet basil pesto
• 1/2 lb cremini mushroom, thickly sliced
• 4 cups loosely packed spinach, torn into 1-inch pieces
• salt & pepper

Directions

1. 1

   In a medium saucepan, bring barley and water to a boil over medium high heat. Reduce heat to low, cover, and simmer till barley is tender and liquid is absorbed, 45-50 minutes, stirring occasionally.

2. 2

   About 10 minutes before barley is done, heat olive oil over medium heat in large non-stick saucepan. Add onion and cook till transluscent and beginning to brown at the edges, about 3 minutes.

3. 3

   Add garlic and pesto and stir till well mixed. Add mushrooms and cook till tender, 4 minutes.

4. 4

   Add cooked barley and spinach and stir till well combined and spinach is beginning to wilt. Season with salt and pepper to taste.

5. 5

   Serve hot.