Creamy Barley With Tomatoes And Greens

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups quick-cooking barley
• 1 (28 ounce) can diced tomatoes, drained
• 1 cup dry white wine
• 2 1/2 cups water
• 8 cups torn mustard, green leaves (may sub spinach)
• 1/4 cup grated parmesan cheese (1 ounces)

1. Heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
2. Add the barley, tomatoes, wine, and water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
3. Add the mustard greens until the greens are tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining 1/4 cup of Parmesan.

olive oil, onion, salt, black pepper, quickcooking barley, tomatoes, white wine, water, torn mustard, parmesan cheese

Taken from www.food.com/recipe/creamy-barley-with-tomatoes-and-greens-415577 (may not work)