Italian Barley and Bean Pilaf

 

2

tablespoons garlic-flavored oil

1

large onion, chopped (1 cup)

6

ounces portobello mushrooms, sliced

2

cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained

3/4

cup uncooked quick-cooking barley

1

teaspoon dried thyme leaves

1

can (15 to 19 ounces) cannellini beans, rinsed and drained

3

cups lightly packed spinach leaves, cut into 1/2-inch strips

3/4

cup shredded Parmesan cheese

• 1 Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion and mushrooms in oil, stirring frequently, until tender.
• 2 Stir in tomatoes, barley and thyme; reduce heat to low. Cover and simmer 12 to 15 minutes, stirring occasionally, until barley is tender.
• 3 Stir in beans, spinach and 1/2 cup of the cheese; cook until hot. Sprinkle with remaining 1/4 cup cheese.