White Bean, Spinach, and Barley Stew
"This filling vegetarian stew is great year-round.
Serve with a dry Chardonnay and crusty bread."
Original recipe yield: 6 servings.
Prep Time:15 Minutes Cook Time:1 Hour
Ready In:1 Hour 15 Minutes Servings:6 .
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:
Bring the barley and water to a boil in a pot.
Cover, reduce heat to low, and simmer 30 minutes,
or until tender.
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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