Portobello Mushroom Barley

• 1 small leek (about 1/4 pound)
• Olive oil-flavored vegetable cooking spray
• 1 teaspoon olive oil
• 5 ounces fresh portobello mushrooms, chopped
• 1 clove garlic, minced
• 1 cup quick-cooking barley, uncooked
• 1 2/3 cups canned no-salt-added beef broth
• 1/3 cup dry white wine
• 1/8 teaspoon salt
• 2 tablespoons grated Parmesan cheese

1. Remove and discard root, tough outer leaves, and top from leek. Finely chop leek.
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add chopped leek, mushrooms, and garlic; saute until mushrooms are tender. Add barley and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 16 to 18 minutes or until barley is tender and most of liquid is absorbed. Remove from heat; let stand 5 minutes. Sprinkle with cheese, and serve immediately.

olive oil, olive oil, portobello mushrooms, clove garlic, barley, salt, white wine, salt, parmesan cheese

Taken from www.myrecipes.com/recipe/portobello-mushroom-barley (may not work)