Cheesy Baked Barley With Warm Mushrooms and Greens Recipe

This satisfying meal is part of our new System 21 plan to help you reach your weight loss goals in the New Year. Head over to our recipe page for more easy and delicious dishes you can make on the program.

1 cup barley (cooked according to package instructions)
2 tablespoons olive oil
3 cups mixed mushrooms (sliced)
1 yellow onion (sliced)
2 cloves garlic (minced)
1 teaspoon thyme leaves
1 cup sliced cherry tomatoes
3 cups baby spinach leaves
Kosher salt and cracked black pepper (to taste)
1/4 cup gruyere cheese
1/4 cup parmesan
1/4 cup course ground walnuts
tablespoons parsley

Preheat the oven to 375 degrees F

Heat a large, high-sided skillet or Dutch oven over medium-high heat and add the olive oil. When hot, add the mushrooms and cook until crispy -- about 6 minutes.

Add the onions and the garlic and season with salt and pepper. Cook until the onions are tender and slightly caramelized. Then add in the thyme and fennel seed.

Add the spinach and stir until it starts to wilt. Stir in the tomatoes and cook for 3-4 minutes until they begin to burst. Taste for seasoning.

Stir in the barley and gruyere, and transfer the mixture to a baking dish.

In a small bowl, combine the walnuts, parmesan and parsley. Sprinkle over the barley mixture and bake for 15-20 minutes until bubbling around the edges.

Serve and enjoy!

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