Spinach Barley Risotto
Ingredients
- 2 teaspoons olive oil
- 1 cup thinly sliced mushrooms (4 ounces)
- 1 medium onion, chopped (1/2 cup)
- 1 1/2 cups reduced-sodium chicken or vegetable broth
- 1 teaspoon garlic pepper seasoning blend
- 1 teaspoon Dijon mustard
- 3/4 cup uncooked quick-cooking barley or pearl barley, presoaked*
- 1/3 cup instant wild rice
- 1/4 cup dried cranberries
- 2 cups packed spinach leaves, shredded (3 ounces)
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