Grain and Greens

• cooking spray
• chopped onion3⁄4 cup
• fennel bulb↗1

  chopped, about 1 1/2 cups

• oil1⁄2 tablespoon
• garlic clove↗1 -3

  finely chopped

• red peppers, orange, and or 1 yellow bell pepper↗3⁄4 cup

  about 1 medium, sliced thin

• pearl barley↗1 cup
• dried thyme↗1 teaspoon
• dried marjoram1 teaspoon
• vegetable broth↗4 -5 cups
• spinach leaves↗1 cup

  torn into pieces

• grated parmesan cheese1⁄4 cup
• fresh basil2 tablespoons

  finely-chopped

• salt & freshly ground black pepper

  to taste

Step-by-step instructions

1. 1

   Generously coat a large heavy pot with spray oil and place over medium-high heat.

2. 2

   Add the onions and fennel and saute until tender, 5 to 10 minutes.

3. 3

   Add oil and heat until hot.

4. 4

   Add the garlic and bell peppers and saute lightly for 1 to 2 minutes. Stir in barley, thyme, marjoram and broth.

5. 5

   Bring to a boil, immediate reduce heat to low and simmer until the liquid is almost absorbed, stirring occasionally, 40 to 50 minutes or until barley is tender.

6. 6

   Midway through the cooking process, add salt and pepper to taste.

7. 7

   When barley is cooked, add spinach, cheese and basil. Stir to blend and adjust seasonings with salt and pepper, to taste.