Spinach, Mushroom, & Barley Pilaf - cooking recipe

Ingredients

1 cup uncooked pearl barley
3 cups water
1 pinch salt
1 tablespoon olive oil
1 large onion, diced
3 large garlic cloves, minced
1 tablespoon sweet basil pesto
1/2 lb cremini mushroom, thickly sliced
4 cups loosely packed spinach, torn into 1-inch pieces
salt & pepper

Preparation

In a medium saucepan, bring barley and water to a boil over medium high heat. Reduce heat to low, cover, and simmer till barley is tender and liquid is absorbed, 45-50 minutes, stirring occasionally.
About 10 minutes before barley is done, heat olive oil over medium heat in large non-stick saucepan. Add onion and cook till transluscent and beginning to brown at the edges, about 3 minutes.
Add garlic and pesto and stir till well mixed. Add mushrooms and cook till tender, 4 minutes.
Add cooked barley and spinach and stir till well combined and spinach is beginning to wilt. Season with salt and pepper to taste.
Serve hot.