Creamy Barley with Tomatoes and Spinach

Picture & recipe from realsimple.com (I deleted mine on accident.)

2 tablespoons olive oil
1 large onion, finely chopped

2 cloves garlic, minced
kosher salt and black pepper
2 cups quick-cooking barley
1 28-ounce can diced tomatoes
1 cup dry white wine
8 cups torn spinach leaves
2 ounces Brie (rind removed), cut into small pieces
1/2 cup grated Parmesan (2 ounces)

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, 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 spinach, Brie, and ¼ cup of the Parmesan and cook, stirring occasionally, until the spinach is tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.

Chad's rating: 9/10

Amy's rating: 9/10 - I also cooked Italian sausage and cut up into dish.

Recipe from Real Simple & my sister.