Pour olive oil into a heavy stock pot and place over medium-high heat. Add onions and sauté until tender, 5 to 10 minutes. Add garlic; sauté lightly 1 to 2 minutes. Stir in barley, thyme, marjoram, and chicken broth. Bring to a boil, immediately reduce heat to low and simmer until liquid is almost absorbed and barley is tender, stirring occasionally, 90 minutes (or 50 minutes if using pearl barley). When barley is finished cooking, add spinach, Parmesan cheese, and basil. Stir to blend and season with salt and pepper as desired. Serve warm.
Are you looking for a recipe that scores high both on taste and health? Watch this video to learn a great Homecooked Barley with Spring Greens recipe. The dish is simple and can be prepared with easily available ingredients.