Ingredients
1 Tbsp Olive Oil
1 cup chopped onion
1 cup sun-dried tomatoes cut into strips (if you are using tomatoes that come in oil, add them first to the pan and omit the Olive Oil),
4 cups baby spinach
1/4 cup slivered almonds
2 cups cooked barley
2 Tbsp fresh chopped parsley
Preparation
Heat oil in large frying pan. Saute onions until translucent and add tomatoes, spinach, and almonds. Stir in barley. When spinach is wilted and barley is hot, sprinkle with parsley, and serve immediately.
