Categories: Vegetables- Grains

Ingredients

• 1/3 cup pearl barley
• 1/4 cup wild rice
• 1 14 1/2 oz. can chicken broth
• 1 Tbsp. olive or salad oil
• 1/2 lb. small button mushrooms
• 1 small onion, chopped (1/3 cup)
• 1 clove garlic, minced
• 2 Tbsp. sliced green onion
• 1/4 cup white wine vinegar
• 1/4 cup olive or salad oil
• 2 tsp. snipped fresh thyme
• 1/8 tsp. pepper
• 6 cups torn fresh spinach
• Mint blossoms (optional)

Directions

1. Rinse barley and rice. In a saucepan combine barley and rice with broth. Bring to boiling. Reduce heat; cover and simmer for 45 minutes or until liquid is absorbed.

2. In a large skillet heat the olive or salad oil and cook mushrooms, chopped onion, and garlic for 7 minutes or until mushrooms are cooked through; set aside. Ina a large mixing bowl combine barley and rice with mushroom mixture and green onion. Cover and chill.

3. Just before serving, combine vinegar, 1/4 cup oil, thyme and pepper in a screw-top jar and shake well. Toss barley mixture with dressing; serve on plates lined with spinach leaves. Garnish with mint blossoms, if desired. Season to taste.

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