Creamy Barley With Tomatoes and Greens

JanuaryBride's Note:

A vegetarian main dish (all in one meal) that is fast and fabulous. . .reminds me of risotto. . .definitely a comfort food! The original recipe called for 2 ounces taleggio cheese (stirred in at the end) but it is totally not necessary! So good! Recipe from Real Simple Magazine, Feb 2010.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 large onion , finely chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups quick-cooking barley
• 1 (28 ounce) can diced tomatoes , drained
• 1 cup dry white wine
• 2 ½ cups water
• 8 cups torn mustard , green leaves (may sub spinach)
• ¼ cup grated parmesan cheese (1 ounces)

Directions:

1. Heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
2. Add the barley, tomatoes, wine, and water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
3. Add the mustard greens until the greens are tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.