Creamy Barley with Tomatoes and Greens

I found this one on RealSimple.com last winter. And it's one I don't want to lose. It is so creamy and yummy--like oatmeal, but better suited to dinner.

It took me a while to find "quick-cooking barley", but I've used pearled barley as well and not noticed much difference. (?) I also made a few substitutions to the original recipe:

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2 tablespoons olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 cups quick-cooking barley
1 28-ounce can diced tomatoes, drained
1 cup chicken broth
8 cups torn spinach leaves
2 ounces Brie (rind removed), cut into small pieces
1/2 cup grated Parmesan

Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.

Add the barley, tomatoes, broth, and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.

Add the spinach, brie, and ¼ cup of the Parmesan and cook, stirring occasionally, until the spinach is tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.