Step 1

In a large sauce pan, bring the barley, broth, water, and thyme to a boil.

Step 2

Once boiling, stir well, reduce heat to low, cover and cook for 50-60 minutes.

Step 3

Fluff with fork once cooked.

Step 4

Heat the olive oil in a large sauté pan over medium-high heat.

Step 5

Once hot, add the mushrooms and garlic; cook for 2 minutes.

Step 6

Add the caramelized onions, mix well.

Step 7

Add 1/4 tsp salt and pepper and the thyme.

Step 8

Reduce heat to medium.

Step 9

Once the mushrooms have cooked down, add in the barley, stir well.

Step 10

Then add in the beans, do not drain or rinse them; stir gently.

Step 11

Add the balsamic vinegar.

Step 12

Once the beans have heated through and are hot, remove from heat and wilt in the spinach.

Step 13

After the spinach has wilted in, add the parmesan cheese to the desired amount.

Step 14

Serve and Enjoy.