Saturday, December 13, 2008
This is the lunch I took to work all last week: New Zealandish pumpkin chickpea salad, sauerkraut, fennel-celery salad, and this yummy casserole that reminded me of the food of my youth.
1 1/2C hulled barley, cooked with 1t salt-free Spike, or you could substitute brown rice
a batch of cashew ricotta, or a pound of cottage cheese mixed with an egg
a bunch of spinach, cooked and roughly chopped
1T olive oil
10 oz mushrooms, sliced
an onion, chopped
a handful of almond flakes
Heat oven to 350ºF. Fry the mushrooms and onion in the olive oil till the mushrooms are limp and the onion translucent. Season with nutmeg and salt. Mix the barley with the ricotta, and spread half of it in a greased casserole dish. Add the spinach, then the mushrooms, then the rest of the barley. Sprinkle almond flakes over the top, then bake for 30-40 minutes--till it's golden, and hot all the way through.