*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. From
Kakeladi.