Creamy Barley With Tomatoes & Greens

2 Tbs olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 cups quick-cooking barley
1 28oz can diced tomatoes, drained
1 cup dry white wine
8 cups torn mustard green leaves (from 1 small bunch) or spinach
2 oz Taleggio or Brie (rind removed), cut into small pieces
1/2 cup grated Parmesan (2oz)

1) Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
2) 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.
3) Add the mustard greens, Taleggio, and ¼ cup of the Parmesan and cook, stirring occasionally, until the mustard greens are tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.

Review: I couldn’t find quick-cooking barley, so I used rolled barley. I’m not sure what the difference is, but Mike insisted I had bought instant oatmeal! I also used baby spinach and Brie. The dish was pretty easy to make, but it didn’t look very appetizing. It was filling and hearty, however. Which is great for our snowy, cold, April day!