Recipe and pictures by Good Things Grow
Hello everyone! Is everyone ready for a great Sunday Supper recipe? This is week it is a healthy twist on a casserole. Pair with your favorite salad and Enjoy!
Mushroom Leek & Barley Bake / serves 4-6
2 tablespoons olive oil
4-6 ounces mushrooms, chopped
1 leek, white and light green parts only, chopped
1 garlic clove, minced
2 cups cooked pearl barley (about 1/2 cup dried cooked in 1 1/2 cups water)
1/3 cup sliced almonds, toasted
1/2 cup Parmesan, divided
1/2 teaspoon salt
Preheat oven to 375F and grease a 1 3/4 qt. baking dish.
In a large frying pan heat the oil over medium heat. Add in the mushrooms and a pinch of salt, cooking for about 3 minutes or until just beginning to soften.
Stir in the leeks, cook another 2 minutes, then add in the garlic. Continue cooking until everything is softened and the mushrooms are a nice brown color, about another 3 minutes. Let cool slightly.
Place the barley in a large bowl. Stir in the mushroom mixture, the almonds (reserving some for garnish), and half the Parmesan.
In a small bowl, whisk the eggs and salt. Fold the eggs into the barley mixture, then pour into your prepared baking dish. Sprinkle with the last half of the Parmesan.
Bake for 25-30 minutes or until set. Remove from the oven, sprinkle with the left over almonds and serve