Mushroom-Barley Pilaf With Spinach

• 2 teaspoons butter
• 1/3 cup sliced shallots
• 2 cups sliced fresh shiitake mushroom caps (about 4 ounces)
• 2 garlic cloves, minced
• 1/2 cup uncooked quick-cooking barley
• 1 cup fat-free, less-sodium chicken broth
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 2 cups fresh spinach leaves

1. Melt butter in a medium saucepan over medium-high heat. Add shallots; cook 1 minute, stirring occasionally. Stir in mushrooms and garlic; cook 2 minutes, stirring occasionally. Stir in barley; cook 1 minute, stirring constantly. Stir in broth, pepper, and salt. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in the spinach; cook 1 minute or until the spinach wilts.

butter, shallots, fresh shiitake mushroom caps, garlic, barley, chicken broth, freshly ground black pepper, salt, fresh spinach leaves

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