1 small leek
1 teaspoon olive oil
5 ounces fresh mushrooms (portobello, shitake, etc)
1 clove garlic, minced
1 cup quick cooking barley, uncooked
1 2/3 cup canned no salt added vegetable or beef broth
1/3 cup dry white wine
1/8 teaspoon salt
2 tablespoon grated parmesan cheese

Remove and discard root, tough outer leaves and top from leek. Finely chop leek. Coat a large nonstick skillet with nonstick spray and add oil. Heat over medium heat, then add chopped leek, mushrooms, and garlic; saute until mushrooms are tender. Add barley, broth, white wine and salt and bring to a boil. Cover and reduce heat, and simmer 15 to 18 minutes or until barley is tender and most of liquid is absorbed. Remove from heat and let stand 5 minutes. Sprinkle with cheese.

Makes 4-6 Servings
Serving Size: 6 ounces