Roasted Pepper and Portobello Barley Bake
Sweet roasted red peppers along with fresh red bell peppers make this dish special. Of course, the tangy feta cheese makes this side dish really sing! Serve alongside any grilled or roasted fish or chicken for a very flavorful and colorful addition to your plate. Of course, if you’re not a fan of barley, choose a good brown rice as a substitute. You may need to increase the broth, just check a couple times while the dish is baking to be sure it stays moist.
1/2 C of pearl barley
1 C vegetable broth (chicken broth may be substituted)
2 C feta cheese, crumbled
5 garlic cloves, minced
1/2 C roasted red peppers packed in oil
1 red bell pepper, cleaned and cut in strips
1 T of lemon juice
4 Portobello mushrooms, sliced thin
3 C of spinach, roughly chopped
Set the oven temperature to 450 degrees and allow the oven to preheat. Spray the inside of a cast iron Dutch oven with a non stick cooking spray.
Place the barley into the bottom of the pot.
Pour the vegetable broth over the barley and spread the barley out into an even layer.
Scatter the cheese and garlic over the barley.
Layer the roasted peppers and the bell pepper strips into the pot.
Drizzle the lemon juice over the peppers.
Spread the mushrooms over the top of the peppers.
Stuff as much spinach into the pot as you can fit and still have a tight fitting lid.
Bake 45 to 50 minutes or until the barley is tender.
Makes 4 servings