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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: *Use frozen spinach, thawed and squeezed dry. Cheese choices include
Parmesan, Gruyere, cheddar, etc.
Cook barley according to package directions until tender. Meanwhile, wash
mushrooms and shake or pat dry. Heat olive oil in a wide skillet over
medium-low heat. Add nuts and let them cook as you mince garlic; add garlic
to skillet. Slice mushrooms thinly and, when nuts are nicely toasted add
mushrooms. Increase heat to high. Add spinach, dill, salt, and up to 1 ts
pepper. Stir. Cook until mushrooms are softened and somewhat shrunken. The
barley should have cooked dry and be tender but chewy. If it tastes done
but still has water around it, drain excess water. Mix barley with spinach
mixture and half the cheese. Serve on plates or platter, topped with
remaining cheese. Serve with applesauce and garlic toast or hard rolls.
Source: Sarah Fritschner, author of "Express Lane Cookbook", as printed
in the Visalia Times-Delta, October, 1995. Formatted for MM by Lynne
(Kakeladi) Sammon.
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