Baked Barley and Red Peppers

What You Need:

1/2 C of pearl barley

1 C vegetable broth

2 C feta cheese, crumbled

5 garlic cloves, minced

1/2 C roasted red peppers packed in oil

1 red bell pepper, cored, seeded and cut in strips

1 T of lemon juice

4 Portobello mushrooms, sliced thin

3 C of spinach, roughly chopped

How to Make It:

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 pan.

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 pan.

Drizzle the lemon juice over the peppers.

Spread the mushrooms over the top of the peppers.

Stuff as much spinach into the pan as you can fit and still have a tight fitting lid.

Bake 45 minutes or until the barley is tender.

Makes 4 servings

The sweet addition of both roasted and fresh peppers along with the salty feta cheese makes for a scrumptious side dish.  Serve this dish with white fish, seafood or chicken.

Preparation Time:  approximately 15 minutes

Baking Time:  approximately 45 minutes

Total Time:  approximately 1 hour

Nutritional Information:  (approximate values per serving)

Calories 461; Fat 25g; Carbohydrates 36g; Cholesterol 80 mg; Sodium 143 mg; Protein 35g;

Fiber 6g