Steakhouse Barley

1. 1

   Bring a medium pot of water to a boil and add in the barley. Cook until al dente.

2. 2

   Meanwhile, place a medium/large skillet over medium-high heat and heat the olive oil (for extra smokiness and deliciousness, use bacon fat instead). Add the mushrooms. Cook, stirring occasionally, until the mushrooms have softened slightly, about 4-5 minutes. Season with salt and pepper, and add the thawed spinach and chopped olives. Combine well with the mushrooms and cook until heated through. (I usually prep the mushrooms as I am waiting for the water for the barley to boil, and the vegetables are done around the same time as the barley -- if the spinach/mushroom mixture is done first, however, remove from heat and set aside.)

3. 3

   When the barley is ready (al dente), drain the water and return the barley to the pot. Add the spinach/mushroom mixture to the pot and mix well, seasoning with salt and pepper. Sprinkle in half the Gouda cheese and fold into the barley mixture; repeat with the remaining cheese.

4. 4

   Serve immediately if desired. Otherwise, this recipe can be made a day in advance, stored in the refrigerator, and served cold.

No additional tips available.