50 g chestnut mushrooms, cleaned and sliced
Olive oil spray
½ onion, finely diced
1 tsp chopped thyme
1 clove garlic, crushed
50 g pearl barley
400 ml chicken or vegetable stock
100 g spinach
1 tbsp low-fat soft cheese
- Fry the mushrooms in a spray of oil for 3 minutes until golden. Season and scoop out the pan.
- Fry the onion in another spray of olive oil for 2 minutes before adding the thyme and garlic, and fry for 1 minute.
- Add the barley, mix with the onions and gradually add the stock, stirring frequently. Simmer for 25-30 minutes until the barley is tender, adding more stock if needed. When the stock has been absorbed, stir in the spinach, cheese and mushrooms. Season and cook for 2 more minutes until the spinach has wilted.