Barley Tomato Slices

Ingredients

• 1  cup sliced fresh mushrooms
• 1  cup reduced-sodium chicken broth
• 2/3  cup quick-cooking barley
• 1  cup bias-sliced small green beans (about 4 ounces)
• 1  large tomato, seeded and chopped
• 1-1/2  teaspoons chopped fresh basil or 1/2 teaspoon dried basil, crushed
• 1  teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/8  teaspoon salt
• 1/8  teaspoon crushed red pepper
• 2  large tomatoes, sliced
• 2  tablespoons finely shredded Parmesan cheese

Directions

1. In medium saucepan, combine mushrooms, broth, and barley. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Add green beans; cover and simmer for 5 to 7 minutes more or until barley is tender and vegetables are crisp-tender. If necessary, drain.

2. Stir the chopped tomato, basil, rosemary, salt, and red pepper into barley mixture. Heat through. Serve with the tomato slices. Sprinkle individual servings with Parmesan cheese.