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Ingredients

• 4 teaspoons extra-virgin olive oil or canola oil, divided
• 1 1/2 cups chopped onion (1 large or 2 medium)
• 1 3/4 cups quick-cooking or pearl barley
• 1 clove garlic, minced
• 1 teaspoon dried thyme leaves
• 3-4 cups reduced-sodium chicken broth or vegetable broth
• 12 ounces assorted mushrooms (cremini, shiitake and/or button), wiped clean, trimmed and sliced (4 cups)
• 1 1/2 cups diced red bell pepper (1 large or 2 medium)
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 4 cups spinach leaves, thinly sliced
• 1 tablespoon balsamic vinegar, or to taste

Description

Barley Pilaf With Mushrooms, Red Peppers & Spinach - The Huffington Post

Kitchen Daily