Satisfying Cremini Barley

Another recipe from Taste of Homes healthy cooking November 2008 issue. A great vegetarian dish that actually tastes really good. I was a little worried at first but it turned out great. Next time I make it I think I'll cook the pearl barley so I get the whole grain and not a grain that has been processed. This was a really quick dish to put together and would be a great addition on a quick dinner night.

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 lb sliced baby portobello (cremini) mushrooms
2 garlic cloves, minced
1 package (6 oz) fresh baby spinach
1 (15 oz) can white kidney or cannellini beans, rinsed and drained
1/4 teaspoon pepper
3 tablespoons minced fresh parsley

In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer 10-12 minutes or until barley is tender. Remove from the heat; let stand 5 minutes.

Meanwhile, in a large skillet, saute the onion, celery, and carrot in oil for 3 minutes. Add mushrooms and garlic; saute 3-4 minutes longer or until vegetables are tender. Stir in spinach, beans, pepper, and barley; cook and stir until spinach is wilted. Stir in parsley.