Ingredients

• 2 tsp olive oil
• 1 cup chopped onion
• 1/2 tsp chopped dried rosemary
• 3 garlic cloves, minced
• 8 cups sliced Shiitake mushroom caps
• 3/4 cup uncooked quick-cooking barley
• 1 400 g can fat-free, less-sodium beef broth
• 8 cups bagged baby spinach leaves
• 3 tbsp shredded Parmesan cheese
• For adults: 1/4 tsp freshly ground black pepper

Stove or oven method:

Heat oil in a large pot over medium-high heat. Add onion, rosemary, and garlic; sauté for 3 minutes. Add mushrooms and cook for 8 minutes or until vegetables are tender, stirring occasionally.

Stir in barley and broth. Bring to a boil. Cover pot, reduce heat, and simmer for 15 minutes or until barley is tender.

Add in the spinach, cheese and pepper. Cover and cook for another 2 minutes or until spinach wilts, stirring frequently.

Tips:

Instead of rice or other grains, barley can be a great, mild flavoured and hearty alternative base for vegetables.

For baby, serve the barley mixture in a small bowl. Cut the mushrooms and spinach into bite-sized pieces according to your baby's preferences.​​