Spinach-Barley Risotto Recipe - BettyCrocker.com

Ingredients

• 2 teaspoons olive oil
• 1 cup thinly sliced mushrooms (4 ounces)
• 1 medium onion, chopped (1/2 cup)
• 1 1/2 cups reduced-sodium chicken or vegetable broth
• 1 teaspoon garlic pepper seasoning blend
• 1 teaspoon Dijon mustard
• 3/4 cup uncooked quick-cooking barley or pearl barley, presoaked*
• 1/3 cup instant wild rice
• 1/4 cup dried cranberries
• 2 cups packed spinach leaves, shredded (3 ounces)