Instructions: The earthy, robust flavors of this pilaf are perfect with a beef tenderloin.

Melt butter in a medium saucepan over medium-high heat. Add shallots; cook 1 minute, stirring occasionally. Stir in mushrooms and garlic; cook 2 minutes, stirring occasionally. Stir in barley, cook 1 minute, stirring constantly. Stir in broth, pepper, and salt. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in the spinach; cook 1 minute or until the spinach wilts.

Yield: 2 servings (serving size: 1 cup)

NOTES : We had this for lunch, with steamed veggies, cut up fresh fruit and some bread.

I used red wine instead of butter and pearl barley instead of quick cooking barley. The pearl barley needed 1 1/2 cups of broth and I simmered it for about 40 minutes.

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