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Italian Barley and Bean Pilaf
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Prep Time:
8 minutes
Total Time:
25 minutes
Delicious Italian barley, beans, and veggie skillet meal ready in just 25 minutes!
Ingredients:
  • 2 tablespoons garlic-flavored oil
  • 1 large onion, chopped (1 cup)
  • 6 ounces portobello mushrooms, sliced
  • 2 cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
  • 3/4 cup uncooked quick-cooking barley
  • 1 teaspoon dried thyme leaves
  • 1 can (15 to 19 ounces) cannellini beans, rinsed and drained
  • 3 cups lightly packed spinach leaves, cut into 1/2-inch strips
  • 3/4 cup shredded Parmesan cheese
Instructions:
  • In a 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion and mushrooms, stirring frequently, until tender.
  • Add the tomatoes, barley, and thyme to the pot. Lower the heat to low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until the barley is tender.
  • Mix in the beans, spinach, and 1/2 cup of cheese until warmed through. Top with the remaining 1/4 cup of cheese.

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