Spinach-Barley Risotto

 

3/4

cup uncooked pearl barley

2

cups water

2

teaspoons olive or vegetable oil

1

cup thinly sliced fresh mushroom (4 ounces)

1

medium onion, chopped (1/2 cup)

1 1/2

cups Progresso® chicken broth (from 32-oz carton) or vegetable broth

1

teaspoon garlic pepper

1

teaspoon Dijon mustard

1/3

cup uncooked instant wild rice

1/4

cup dried cranberries

2

cups packed spinach leaves, shredded (3 ounces)

• 1 Soak barley in water at least 5 hours or overnight; drain.
• 2 Heat oil in 10-inch nonstick skillet over high heat. Cook mushrooms and onion in oil, stirring frequently, until onion is crisp-tender.
• 3 Stir in broth, garlic pepper and mustard. Cover and heat to boiling. Stir in barley and remaining ingredients except spinach; reduce heat. Cover and simmer 10 minutes, stirring once.
• 4 4. Stir in spinach. Cover and simmer about 5 minutes or until liquid is absorbed and barley and wild rice are tender.