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.

　　

Ingredients

serves 2

　　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.)

　　

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.

　　

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