White Bean, Spinach, and Barley Stew
Description
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 1/2 ounce) can white beans, drained and rinsed
•
1 (14 1/2 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.