Red Peppers and Pearl Barley Bake

What You Need:

1 C vegetable broth
1/2 C of pearl barley
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:

Adjust the oven temperature to 450 degrees allowing the oven to preheat.
Generously coat a cast iron or oven proof Dutch oven with a non stick cooking spray.
Pour the broth into the pan.
Add the barley, stir and smooth into an even layer.
Spread the cheese over the barley.
Place the garlic, roasted red peppers and bell pepper strips into the pan.
Dribble the lemon juice over the other ingredients.
Place the mushrooms into the pan.
Add as much spinach to the pan as you fit and still have a tight fitting lid.
Cover the pan and place in the oven for 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 delicious side dish. Serve this dish with white fish, seafood, chicken or even pork.

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