Pearl barley: 50g (1/4 cup, dry), Mushrooms (cremini or button): 100g (1 cup, sliced), Onion: 50g (1/2 small, diced), Garlic: 3g (1 clove, minced), Vegetable broth (low-sodium): 240ml (1 cup), White wine (dry): 30ml (2 tbsp, optional), Parmesan cheese: 15g (1 tbsp, grated), Fresh thyme: 2g (1/2 tsp, chopped), Olive oil: 5ml (1 tsp), Butter: 5g (1 tsp), Baby spinach: 30g (1 cup), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Heat 5ml olive oil in a pot over medium heat. 2. Add 50g diced onion and cook until translucent, about 3 minutes. 3. Add 3g minced garlic and cook for 30 seconds. 4. Add 100g sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. 5. Add 50g pearl barley and stir to coat with oil. Cook for 1-2 minutes. 6. If using, add 30ml white wine and cook until mostly absorbed. 7. Add 60ml (1/4 cup) vegetable broth, 2g chopped thyme, 1g salt, and 1g black pepper. Bring to a simmer, stirring occasionally. 8. Continue adding broth, 60ml at a time, stirring occasionally and allowing each addition to be mostly absorbed before adding more. 9. Cook until barley is tender but still chewy, about 35-40 minutes total. 10. Stir in 30g baby spinach until wilted. 11. Remove from heat and stir in 15g grated Parmesan cheese and 5g butter. 12. Let stand for 5 minutes before serving.
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