Cranberry Rice

1 medium onion, chopped

1 1/2 cups vegetable broth

1 teaspoon garlic pepper seasoning blend

1 teaspoon Dijon mustard

3/4 cup uncooked quick-cooking barley

1/3 cup instant wild rice

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

2 cups packed spinach leaves, shredded

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.

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.