Creamy Barley With Tomatoes and Greens

This week, Anna came over to make dinner with me.  We decided we were making some sort of barley dish -- I'm hooked on any and all barley/quinoa recipes right now.  She gave me three recipes to choose from:

Barley Risotto with Spinach and Walnuts

Creamy Barley with Tomatoes and Greens 

Barley Mushroom Risotto

I decided on the Creamy Barley With Tomatoes and Greens because I had already drooled over it in February's issue of Real Simple.  Total time to make - 30 minutes - perfect for dinner after work.  

Top with a little parmesan -- delish!

Creamy Barley with Tomatoes and Greens

Source: Real Simple, February 2010

Serves:  4

Total Time:  30 minutes

Ingredients

2 tablespoons olive oil

1 large onion, finely chopped

kosher salt and black pepper

2 cups quick-cooking barley

1 28-ounce can diced tomatoes, drained

1 cup dry white wine

8 cups torn mustard green leaves (from 1 small bunch) or spinach

2 ounces Taleggio or Brie (rind removed), cut into small pieces

1/2 cup grated Parmesan (2 ounces)

Directions

Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.

Add the barley, tomatoes, wine, and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.

Add the mustard greens, Taleggio, and ¼ cup of the Parmesan and cook, stirring occasionally, until the mustard greens are tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.