3 tbsp. safflower oil
2 cloves of garlic, minced
2 onions, chopped
1 lb. mushrooms, sliced
1/2 tsp. curry powder
1 to 2 bouillon cubes
6 to 8 c. water
1/2 c. pearled barley
1/2 lb. fresh spinach, chopped

Saute onions and garlic in oil until soft. Add mushrooms and continue cooking until cooked. Add curry powder and bouillon. Stir until well blended. Add water, bring to a boil. Add barley. Cook 25 minutes. Add spinach, cook another 20 minutes.