Spinach, Mushroom, & Barley Pilaf

• 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

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

pearl barley, water, salt, olive oil, onion, garlic, sweet basil pesto, cremini mushroom, spinach, salt

Taken from www.food.com/recipe/spinach-mushroom-barley-pilaf-338897 (may not work)