1 onion, chopped

2 cloves garlic, finely chopped

1/4 cup (60 ml) olive oil

1 cup (250 ml) pearl barley

1 can 28 oz (796 ml) diced tomatoes

4 cups (1 litre) chicken broth

1 cup (250 ml) water

8 oz (227 g) white button mushrooms, sliced

2 zucchini, diced

1 package 171 g fresh spinach, coarsely chopped

Salt and pepper

In a large saucepan, soften the onion and garlic in half the oil. Season with salt and pepper. Add the barley and stir to coat well. Add the tomatoes and bring to a boil. Simmer for about 5 minutes, stirring frequently.

Add the broth and water and bring to a boil. Simmer, uncovered, for about 45 minutes, stirring frequently until the barley is cooked. Season with salt and pepper.

Meanwhile, in a skillet, brown the mushrooms in the remaining oil. Add the zucchini and cook until al dente. Season with salt and pepper.

Spoon the vegetables into the pan with the barley and add the spinach. Stir until the spinach has wilted. Adjust the seasoning. Serve with a roasted chicken or add cooked chicken pieces to the stew.

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