Title: Barley-Mushroom Pilaf
Categories: Cheese Vegetable
Yield: 1 Servings

1	c	Barley; quick-cooking
3	oz	Fresh mushrooms
2	tb	Olive oil
1/4	c	Walnuts; chopped
3		Cloves garlic; minced
10	oz	Chopped spinach*
2	ts	Dill
1	ts	Salt
1/2	ts	Fresh ground black pepper
1	c	Cheese; grated*

*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. Formatted for MM by Lynne (Kakeladi) Sammon.

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