Red Peppers, Mushrooms, and Barley

• 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.)

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Pour the barley and liquid into the pot.
4. Stir to make an even layer.
5. Scatter the feta and garlic in a layer.
6. Layer in the roasted and fresh red peppers and sprinkle with lemon juice.
7. 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.
8. Bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
9. Serve immediately.
10. Calories: 461
11. Protein: 35g
12. Carbohydrates: 36g
13. Fat: 25
14. Cholesterol: 80mg
15. Sodium: 143mg
16. Fiber: 6g

olive oil spray, pearl barley, vegetable broth, feta cheese, garlic, peppers, red bell pepper, lemon, portobello mushrooms

Taken from www.epicurious.com/recipes/food/views/red-peppers-mushrooms-and-barley-378858 (may not work)