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Barley Steakhouse » Simple and Healthy Recipe! ✅

I love having sauteed mushrooms and creamed spinach with my steaks when I go out, and recently found myself craving both while grilling steak burgers. The two sides, however, seem a bit overkill for a weeknight dinner, so I paired them with barley for a quick side dish. This also makes for a great cold lunch the next day. —Ktchnninja

  • 1 cup of barley

  • 2 tablespoons extra virgin olive oil

  • 8 ounces cremini mushrooms, sliced ​​then coarsely chopped

  • 6-8 ounces frozen chopped spinach, thawed

  • 8-10 large green olives (mine have been marinated in “Mediterranean herbs”), pitted and finely chopped

  • 1 handful smoked Gouda cheese, grated/chopped

  • salt and pepper to taste

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

  2. Meanwhile, put a medium/large skillet over medium-high heat and heat the olive oil (for more smokiness and finesse, use bacon grease instead). Add the mushrooms. Cook, stirring occasionally, until mushrooms have softened slightly, about 4-5 minutes. Season with salt and pepper and add the thawed spinach and chopped olives. Combine well with mushrooms and cook until heated through. (I usually prep the mushrooms while waiting for the water to start boiling, and the vegetables cook around the same time as the barley; however, if making the spinach/mushroom mixture first, remove from heat and cook. part. )

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

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

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