Barley, Shiitake, and Spinach Pilaf

I found this in a very old Vegetarian Times magazine. I really like barley, but most barley recipes are for soup. I think this is a nice departure.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1  cup pearl barley
• 3  cups water or 3  cups  stock
• 1  tablespoon  vegetable oil
• 2  tablespoons  dark sesame oil
• 1  cup  diced onion
• 2  garlic cloves, minced
• 4  ounces  fresh shiitake mushrooms, sliced
• 8  ounces button mushrooms, sliced
• 2  cups  spinach leaves, loosely packed
• 1  tablespoon sesame seeds
• 1  tablespoon tamari soy sauce
• 1⁄8 teaspoon cayenne, to taste

Directions

1. Add the barley and water to a medium saucepan. Cover and simmer over low heat for approximately 1 hour.
2. Heat a nonstick pan over medium heat. Add both types of oil and saute the onions, stirring occasionally, until brown (about 5-7 minutes).
3. Add garlic and mushrooms; saute for approximately 3 minutes.
4. Add spinach, cooked barley, and sesame seeds; saute for 5 minutes, or until barley is heated through.
5. Season with tamari and cayenne.