White Bean, Spinach, and Barley Stew |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread. Ingredients:
1 cup uncooked pearl barley |
3 cups water |
1 teaspoon olive oil |
1 cup chopped yellow onion |
2 cloves garlic, minced |
1/2 teaspoon dried rosemary |
3/4 cup small fresh mushrooms |
1 cup chopped yellow bell pepper |
2 tablespoons white wine |
1 (15.5 ounce) can white beans, drained and rinsed |
1 (14.5 ounce) can italian-style diced tomatoes, drained |
2 cups fresh spinach |
1 pinch red pepper flakes |
Directions:
1. Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
2. Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.
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