Barley Pilaf with mushrooms, spinach, and red bell peppers

This was just okay. But it's pretty healthy and it's pretty hearty. So here it is.

Ingredients

• About 2 Tbsp olive oil
• 1/2 large onion, diced
• 1/2 C. plus 6 Tbsp medium pearl barley
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 1 tsp garlic salt
• 2 C. chicken broth
• 12 oz assorted mushrooms
• 1/2 large red bell pepper, seeded and diced
• 1/4 tsp kosher salt
• Freshly ground black pepper to taste
• 2 C. fresh spinach leaves, torn
• 1 Tbsp good balsamic vinegar

Directions

1. Heat about 1 Tbsp olive oil in heavy saucepan on medium. Add onion and sauté until soft (3-4 minutes).
2. Add barley, 1 clove minced garlic, and thyme, stirring until fragrant, about 30-60 seconds. Pour in broth and bring to a simmer. 
3. Cover and simmer over low heat until the liquid is absorbed and barley is tender. About 45 minutes. Might need to add a bit more broth if barley isn't cooking fast enough.
4. At about minute 35, heat remaining 1 Tbsp olive oil in large nonstick skillet over medium-high heat. Add mushrooms, garlic salt, and remaining minced clove of garlic. Saute until nearly done. 
5. Add bell pepper and spinach and saute another 2-3 minutes, until spinach is just wilted. Season with fresh ground pepper.
6. Add spinach, mushroom, bell pepper mixture to barley mixture. Stir gently to mix. 
7. Add 1 Tbsp balsamic vinegar and more garlic salt and pepper if necessary. 

Pilaf will keep in air-tight container in the fridge for up to 2 days.