Tomatoes and Spinach Over Pearl Barley
Hot and filling, you'll love tomatoes and spinach over pearl barley for dinner on a chilly night, or any night.
Servings: 4 servings
Ingredients
- ½ tbsp olive oil
- ½ onion diced
- 1 cup pearl barley
- ½ cup sherry (sub dry white wine like pinot grigio)
- 1 ½ cups vegetable or chicken stock
- 1 15 oz. can diced tomatoes
- 2-4 cups chopped fresh spinach
- ½ to ¾ cup grated or shaved Parmesan cheese
- ½ tsp cracked black pepper
- salt to taste
Instructions
- Heat the oil in a large saucepan over medium heat. Once the oil is shimmering add the onions and stir til translucent, about 3 minutes. Do not let them brown.
- Add the pearl barley and stir to coat with the oil in the pan. Let toast for about 30 seconds.
- Stir in the broth, sherry, and tomatoes and mix well. Turn the heat up and let the mixture come to a boil.
- Turn the heat down to low and let simmer for 25-30 minutes. Stir occasionally.
- Turn off the heat and add in the spinach, stir well so the spinach wilts under the heat of the hot grains. Add in the cheese, pepper, and salt once the spinach is wilted.
- Serve immediately, or this is great reheated for lunch later.