Barley with Peppers & Onions

Ingredients:

• 1 ½ T olive oil, divided
• ½ small red onion, diced
• 1 cup barley
• 1 clove garlic, minced
• 1 tsp dried thyme
• 2 ½ cups low sodium chicken broth
• 4oz baby bella mushrooms
• 1/2 bell pepper, diced
• Salt and pepper, to taste
• 4 cups spinach leaves, chopped
• 1 T balsamic vinegar

 
Directions:

1. Heat 1 Tbsp olive oil in pan over medium-high heat. Add onion and cook until softened. Add barley, garlic and thyme, stirring for 30 – 60 seconds.
2. Add broth and bring to a boil, reduce heat and simmer until all liquid has been absorbed. 
3. Meanwhile, heat remaining oil in a small pan over medium-high heat. Add mushrooms, bell peppers, salt and pepper. Sautee until just tender. Add spinach and cook to wilt.
4. Add cooked vegetables and balsamic vinegar to barley, tossing to combine. Taste and adjust seasonings as needed.

Note: Different barley will require varying amounts of liquid and cooking times. Read package directions for precise instructions.