Barley Pilaf With Spinach, Tomatoes, Mint, And Feta

• 2 teaspoons olive oil
• 4 garlic cloves, sliced
• 4 cups fresh spinach (about 4 ounces)
• 2 cups uncooked quick-cooking barley
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3 1/4 cups organic vegetable broth (such as Swanson Certified Organic)
• 1/4 teaspoon salt
• 1/4 cup finely chopped fresh mint
• 1/4 cup sliced green onions
• 3/4 cup (3 ounces) crumbled feta cheese

1. Heat a large, deep skillet over medium heat; add oil.
2. Add garlic; saute 30 seconds. Stir in spinach, and cook 3 minutes or until wilted.
3. Stir in barley, tomatoes, broth, and salt. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes or until barley is tender. Remove from heat, and stir in mint, green onions, and feta cheese.

olive oil, garlic, fresh spinach, barley, tomatoes, vegetable broth, salt, fresh mint, green onions, feta cheese

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