Hearty Barley Bake

I have occasionally tried branching out by using grains other than the typical rice or pasta in a few dishes. This one is a favorite of mine. I really like the chewiness of barley. You can use quick barley, but I think the texture of regular barley is better (just like it is with regular rice vs. minute rice). You can also prep this all in the morning by cooking the barley and chopping vegetables, and then heat it up for dinner. If you don't want to heat up the oven in the summer, I imagine you can probably heat it all together just fine in a skillet, but you may need to add a little more broth.

Hearty Barley Bake
2 c. fresh sliced mushrooms (or 1 can)
1 c. thinly slice carrots
1/2 c. chopped onion
2 tsp. vegetable oil
1 garlic clove, minced
1/2 pound ground beef or pork sausage
1 1/2 c. cooked barley
1 1/2 c. corn (or 1 can)
1 c. frozen chopped spinach
3 green onions, sliced
1 tsp. dried thyme
1/2 tsp. dried marjoram
1/8 tsp. pepper
1/2 tsp. salt
1/2 c. beef broth (or more if needed)
1/2 c. parmesan
shredded mozzarella, optional

In a large skillet, saute the mushrooms, carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a bowl.

In the same skillet, cook the beef or sausage until no longer pink; drain. Mix in the remaining ingredients, other than the mozzarella. Transfer to an 11x7 dish. Cover and bake at 350 for 40 minutes. Sprinkle with mozzarella, if desired. Bake, uncovered, an additional 5 minutes or until cheese melts.

Adapted from Taste of Home