Ingredients:
1 cup quick-cooking barley
1 (10 ounce) boxes frozen chopped spinach
3 ounces fresh mushrooms
2 teaspoons dill weed
2 tablespoons olive oil
1 teaspoon salt
1/4 cup walnuts, chopped
1/2 teaspoon pepper
3 garlic cloves, minced
1 cup cheddar cheese, grated
Directions:
Cook barley according to package directions until tender.
Meanwhile wash mushrooms and pat dry.
Heat olive oil in a wide skillet over medium-low heat.
Add nuts and let them cook for a few minutes before adding garlic.
Add garlic to skillet.
Slice mushrooms thinly and when nuts are nicely toasted add the mushrooms.
Increase heat to high.
Add the spinach, dill, salt and 1/2 teaspoons pepper. Stir.
Cook until mushrooms are softened and somewhat shrunk.
The barley should now be cooked dry and be tender by chewy. (If it tastes done but still has water around it, drain excess water.).
Mix barley with the spinach mixture and 1/2 the cheese.
Serve on plates with remaining cheese.
Excellent with garlic toast.
Servings: Serve
Time preparation: 15 min.
Time total: 35 min.