Barley With Shiitakes And Spinach

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1/2 teaspoon dried crushed rosemary
• 3 garlic cloves, minced
• 8 cups sliced shiitake mushroom caps (about 1 1/4 pounds)
• 3/4 cup uncooked quick-cooking barley
• 1/3 cup water
• 1 (10 1/2-ounce) can beef consomme
• 8 cups torn spinach
• 3 tablespoons grated fresh Parmesan cheese
• 1/4 teaspoon freshly ground black pepper

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, rosemary, and garlic; saute for 3 minutes or until onion is tender. Add mushrooms; saute for 6 minutes or until tender. Stir in barley, 1/3 cup water, and consomme; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until the barley is tender. Add spinach, cheese, and pepper; cook 3 minutes or until spinach wilts, stirring frequently.

olive oil, onion, rosemary, garlic, shiitake mushroom, barley, water, beef consommue, torn spinach, parmesan cheese, freshly ground black pepper

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