veggie experiment: day 11

CREAMY BARLEY WITH TOMATOES AND GREENS--FIASCO!

from real simple magazine. i must have done something wrong. all the ingredients sounded like they would produce a good mix. but, it was kind of not at all enjoyable. i even sacrificed cheddar for a week in order to buy the called-for fancy cheese! plus, it made much more than 4 servings and no one wants to eat the leftovers. i still feel like it has potential, so if you happen to try it and it works out, please share with me the secret!

Ingredients

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

Directions

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.