Flecks of sweet red pepper and spinach add festive flair to the classic mushroom and barley combo. You can use either convenient quick-cooking barley or pearl barley, but note that the amount of liquid and the cooking times will vary.

Makes 12 servings, about 2/3 cup each

ACTIVE TIME: 30 minutes- 1 hour

TOTAL TIME: 30 minutes- 1 hour

EASE OF PREPARATION: Easy

4 teaspoons extra-virgin olive oil or canola oil, divided
1 1/2 cups chopped onion (1 large or 2 medium)
1 3/4 cups quick-cooking or pearl barley
1 clove garlic, minced
1 teaspoon dried thyme leaves
3-4 cups reduced-sodium chicken broth or vegetable broth
12 ounces assorted mushrooms (cremini, shiitake and/or button), wiped clean, trimmed and sliced (4 cups)
1 1/2 cups diced red bell pepper (1 large or 2 medium)
1/4 teaspoon salt
Freshly ground pepper to taste
4 cups spinach leaves, thinly sliced
1 tablespoon balsamic vinegar, or to taste

1. Heat 2 teaspoons oil in a large heavy pot or Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add barley, garlic and thyme and cook, stirring, for 30 to 60 seconds. Pour in broth (3 cups if using quick-cooking barley, 4 cups if using pearl barley) and bring to a simmer. Cover and simmer over low heat until the barley is tender and the liquid has been absorbed, 10 to 12 minutes for quick-cooking barley or about 45 minutes for pearl barley.
2. Meanwhile, heat the remaining 2 teaspoons oil in a nonstick skillet over high heat. Add mushrooms and bell pepper, season with salt and pepper and sauté until just tender, about 3 minutes. Add spinach leaves and stir just until they have wilted, 1 to 2 minutes.
3. Add the sautéed vegetables to the cooked barley and stir gently to mix. Season with vinegar, salt and pepper.

NUTRITION INFORMATION: Per serving: 121 calories; 3 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 22 g carbohydrate; 5 g protein; 3 g fiber; 86 mg sodium; 265 mg potassium.

Nutrition bonus: Vitamin C (50% daily value), Vitamin A (25% dv).

1 1/2 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Reheat in a covered casserole in a moderate oven or in the microwave.