Italian Barley and Bean Pilaf

Enjoy this Italian-style quick-cooking barley, beans and veggies pilaf for a 25-minute skillet dinner!

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Servings 6

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ingredients 9
Prep Time 8 min
Total Time 25 min

Ingredients

2: tablespoons garlic-flavored oil

1: large onion, chopped (1 cup)

6: ounces portobello mushrooms, sliced

2: cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained

3/4: cup uncooked quick-cooking barley

1: teaspoon dried thyme leaves

1: can (15 to 19 ounces) cannellini beans, rinsed and drained

3: cups lightly packed spinach leaves, cut into 1/2-inch strips

3/4: cup shredded Parmesan cheese

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Directions

1 Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion and mushrooms in oil, stirring frequently, until tender.
2 Stir in tomatoes, barley and thyme; reduce heat to low. Cover and simmer 12 to 15 minutes, stirring occasionally, until barley is tender.
3 Stir in beans, spinach and 1/2 cup of the cheese; cook until hot. Sprinkle with remaining 1/4 cup cheese.

EXPERT TIPS

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Expert Tips

Regular white mushrooms, cut in half, can be used in place of the portobello mushrooms in this hearty and robust Italian skillet dish. Use regular vegetable or olive oil and half a teaspoon garlic powder in place of the flavored oil.