Sunday, April 18, 2010
Barley is a grain I am truly coming to enjoy in things other than soups! I spied this recipe from my friend Joanne, who blogs at "Eats Well with Others" and decided to try it.
By the way... Joanne is amazing. She's an aspiring cancer researcher currently working on her MD/PhD! When she's not studying the books, she's cooking up amazing dishes... ones I'd love to serve to royalty. Seriously... her food and elegant approach to cooking and serving is wonderful.
And, this is just one of her yummy dishes that we've adapted for our enjoyment!
Cheesy Veggie Barley Bake - Adapted from Joanne at Eats Well with Others
2/3 C barley (I used quick cooking)
1 1/2 C water
1/4 tsp. salt
2 medium zucchini
2 red bell peppers
8oz mushrooms, sliced
1/2 lb. Italian turkey sausage (if desired)
1 T olive oil
1 tsp. oregano
1 tsp. basil
1 lb. part-skim ricotta cheese
1/4 C extra sharp cheddar cheese
Begin by cooking the barley in the water and salt. Set aside.
Meanwhile, chop and prepare the veggies.
In a large skillet, brown the Italian turkey sausage.
In another large skillet, saute the veggies in a little olive oil until they are tender.
Add in the spices and stir until combined.
In a large bowl, mix the ricotta cheese together with the egg.
Mix together the ricotta mixture with the veggies, barley and sausage.
Then, spread in a greased 9x13 glass baking dish.
Sprinkle the top with extra sharp cheddar cheese.
Bake at 350 for 40-45 minutes, until center is set and the cheese is lightly browned.
Serve warm -- enjoy!