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Red Peppers, Mushrooms, and Barley

I love the depth of flavor offered from the blend of fresh and roasted red peppers here. These sweet notes play off the salty feta for a delicious contrast.

Recipe information

  • Yield

    serves 2

Ingredients

Olive oil spray
1/4 cup hulled or pearl barley
1/2 cup vegetable broth or water
1 cup feta cheese, crumbled
3 garlic cloves, minced
1/4 cup roasted red peppers packed in oil, sliced lengthwise
1 red bell pepper, cored, seeded, and cut into 1-inch slices
Juice of 1/2 lemon
2 portobello mushrooms, thickly sliced
2 cups roughly chopped greens (spinach, kale, etc.)

Preparation

  1. Step 1

    Preheat the oven to 450°F.

    Step 2

    Spray the inside and lid of a cast-iron Dutch oven with olive oil.

    Step 3

    Pour the barley and liquid into the pot. Stir to make an even layer. Scatter the feta and garlic in a layer.

    Step 4

    Layer in the roasted and fresh red peppers and sprinkle with lemon juice. Arrange a thick layer of mushrooms and top with as many greens as you can fit in the pot and still close the lid with a tight seal.

    Step 5

    Bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

  2. nutrition information

    Step 6

    Calories: 461

    Step 7

    Protein: 35g

    Step 8

    Carbohydrates: 36g

    Step 9

    Fat: 25

    Step 10

    Cholesterol: 80mg

    Step 11

    Sodium: 143mg

    Step 12

    Fiber: 6g

Glorious One-Pot Meals
TagsBarleyRice & GrainsFetaCheeseDairyBell PepperVegetablePortobello MushroomMushroomSpinachLeafy GreensKaleMainDinnerEasyOne-Pot MealsWeeknight MealsOven BakeDutch OvenCookbooks
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