Barley, Mushroom and Spinach Tian (casserole) for Audrey!

[Guest guest]

Barley, Mushroom and Spinach Tian

" Feeding the Healthy Vegetarian Family " by Ken Haedrich

 

3 cups water

1 unsalted vegetable cube (optional)

1 ½ cups pearled barley

½ teaspoon salt, plus more to taste

1 bay leaf

2 tablespoons olive oil, plus a little to drizzle on top

1 large onion, finely chopped

2 garlic cloves, minced

8 ounces very finely chopped mushrooms

1 10-oz package chopped frozen spinach, thawed

1 table balsamic or red wine vinegar

1 teaspoon dried basil

big pinch grated nutmeg

freshly ground pepper to taste

1 cup fine dry bread crumbs or ½ cup bread crumbs plus ½ cup freshly grated

Parmesan cheese

 

Bring the water to a boil in a small saucepan. If you're using the bouillon

cube, break it into several small pieces and stir it into the water along with

the barley, salt and bayleaf. Once the water has boiled, cover the pan and cook

over very low heat for about 35 minutes, until all of the water is absorbed.

Remove from the heat and let stand, covered, for 20 minutes. Fluff the grain

with a fork to break up the clumps and set it aside. Preheat the oven to 425

degrees and lightly oil a large oval gratin dish or medium-large shallow

casserole.

 

Heat the oil in a large skillet. Stir in the onion and sauté over medium-high

heat for 7 minutes, until translucent. Stir in the garlic and sauté about 15

seconds more, then stir in the mushrooms. Salt the mushrooms lightly, then

cover the skillet and steam them over medium heat for 2 minutes. Mix in the

spinach and vinegar. (It you haven't had a chance to thaw the spinach, don't

worry. Just throw it in frozen, turn down the heat, and within about 8 minutes

it will soften). When the spinach is heated through, stir in the basil, nutmeg

and pepper.

 

Toss the spinach mixture with the barley, then turn the grain into the prepared

dish, tamping it lightly with a spatula. Sprinkle with the bread crumbs or mix

together the crumbs and cheese and sprinkle them over the top. Drizzle the

topping with olive oil to dampen the crumbs, then bake for 25 to 30 minutes,

until heated through. Serve hot.

[Guest guest]

Wow, that sounds good -- Thanks, Jann!

 

Audrey

 

On Fri, Oct 30, 2009 at 7:08 PM, Janet < wrote:

 

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