Ingredients Jump to Instructions ↓

  1. 1 Cup Thinly sliced mushrooms

  2. 1 medium onion, chopped

  3. 1 1/2 cups vegetable broth

  4. 1 teaspoon garlic pepper seasoning blend

  5. 1 teaspoon Dijon mustard

  6. 3/4 cup uncooked quick-cooking barley

  7. 1/3 cup instant wild rice

  8. 1/4 cup dried cranberries (I used ~10 sundried tomatoes)

  9. 2 cups packed spinach leaves, shredded

  10. 10 minutes, stirring once. Stir in spinach;cover and simmer about 45 minutes or until water is absorbed and barley and wild rice are tender.

  11. I doubled this recipe so that we would have left over servings for lunch. I knew the so would find this to be a little bland so I used the seasoning packet that came with the wild rice. It turned out great and it was easy to make.


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