1 Cup Thinly sliced mushrooms
 1 medium onion, chopped
 1 1/2 cups vegetable broth
 1 teaspoon garlic pepper seasoning blend
 1 teaspoon Dijon mustard
 3/4 cup uncooked quick-cooking barley
 1/3 cup instant wild rice
 1/4 cup dried cranberries (I used ~10 sundried tomatoes)
 2 cups packed spinach leaves, shredded
 In nonstick pan head mushrooms and onions stir in broth, garlic pepper 
 seasoning and mustard.  Cover and heat to boiling. Stir in remaining 
 ingredients, except spinach; reduce heat to low. Cover and simmer 10 
 minutes, stirring once. Stir in spinach;cover and simmer about 45 minutes 
 or until water is absorbed and barley and wild rice are tender.
 
 I doubled this recipe so that we would have left over servings for lunch. 
 I knew the so would find this to be a little bland so I used the 
 seasoning packet that came with the wild rice.  It turned out great and 
 it was easy to make.