Creamy Barley With Tomatoes and Greens

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  large onion, finely chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  cups quick-cooking barley
• 1 (28 ounce) can diced tomatoes, drained
• 1  cup dry white wine
• 2 1⁄2 cups water
• 8  cups  torn mustard, green leaves (may sub spinach)
• 1⁄4 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.