Miso Happy Together: Mushroom-Barley Skillet

Grab this

• 1 tablespoon neutral cooking oil, divided
• 340 g (12 oz) cremini mushrooms, sliced
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup pearl barley, rinsed
• 3 1/2 cups low-sodium vegetable broth, divided
• 2 tablespoons white miso
• 1 tablespoon reduced-sodium tamari
• 1 tablespoon rice vinegar
• 2 cups baby spinach
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon ground black pepper
• 2 scallions, thinly sliced
• 1 tablespoon sesame seeds

Do this

1. Heat half of the neutral oil in a large deep skillet over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, stirring only occasionally, until well browned. Transfer them to a plate.
2. Reduce the heat to medium. Add the remaining neutral oil and the onion, then cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Add the rinsed barley and stir for 1 minute. Pour in 3 cups of the broth, bring to a gentle boil, then reduce the heat to low. Cover and simmer for 28 to 32 minutes, stirring once or twice, until the barley is tender.
4. Whisk the remaining 1/2 cup broth with the miso, tamari and rice vinegar until smooth. Stir this mixture into the barley.
5. Return the mushrooms to the skillet and add the spinach. Cook uncovered for 2 to 3 minutes, stirring, until the spinach wilts and the mixture is creamy. Stir in the sesame oil and black pepper. Add a splash of water if the skillet looks too thick.
6. Divide among four bowls and finish with the scallions and sesame seeds.