Barley With Shiitakes And Spinach

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Oxmoor House


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2 teaspoons olive oil

1 cup chopped onion

1/2 teaspoon chopped dried rosemary

3 garlic cloves, minced

8 cups sliced shiitake mushroom caps (about 1 1/4 pounds)

3/4 cup uncooked quick-cooking barley

1 (14-ounce) can fat-free, less-sodium beef broth

8 cups bagged baby spinach leaves

3 tablespoons shredded Parmesan cheese

1/4 teaspoon freshly ground black pepper

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