Satisfying Cremini Barley

• 2 cups vegetable broth
• 1 cup quick-cooking barley
• 1 medium red onion, finely chopped
• 1 celery rib, finely chopped
• 1 medium carrot, finely chopped
• 2 teaspoons olive oil
• 1/2 pound sliced baby portobello (cremini) mushrooms
• 2 garlic cloves, minced
• 1 package (6 ounces) fresh baby spinach
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh parsley

1. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes.
2. Meanwhile, in a large skillet, saute the onion, celery and carrot in oil for 3 minutes. Add mushrooms; saute for 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
3. Stir in the spinach, beans, pepper and barley; cook and stir until spinach is wilted. Stir in parsley.

vegetable broth, barley, red onion, celery, carrot, olive oil, baby portobello, garlic, baby spinach, cannellini beans, pepper, fresh parsley

Taken from www.tasteofhome.com/recipes/satisfying-cremini-barley/ (may not work)