1

Heat 2 t. olive oil in large, heavy saucepan over low heat. Add chopped onion and sauté until golden, about 10 minutes. Add barley, wild rice and 2 minced garlic cloves and stir 1 minute. Add 4 cups water and salt and bring to a boil. Reduce heat to low; cover and cook mixture until grains are tender and liquid is absorbed, about 1 hour.

2

Meanwhile, heat remaining 2 t. olive oil in large nonstick skillet over medium-low heat. Add diced peppers and sauté until they begin to brown, about 5 minutes. Add sliced mushrooms and 2 sliced garlic cloves and cook 5 minutes, stirring frequently. Add spinach and stir just until wilted, about 2 minutes.

3

Combine vegetable mixture with barley mixture, spoon onto plates and serve.