Ingredients
Pearl barley (x 1C)
Vege stock (enough to cook the pearl barley with)
Red or white onion (x 1)
Garlic (x 4 cloves - crushed)
Mushroom - whatever you like (250g)
Frozen spinach (approx 250g)
2 eggs - whisked
Grated cheese - whatever you like (approx 1 C)
Basil pesto (x 2T)
Pine nuts (1/4 C)
Serving topping
Parsley (good handful)
Chilli flakes (whatever your tongue tells you)
Method
Preheat oven to 180ºC normal (not fan)
Cook the pearl barley in the vegetable stock as per instructions
Dice onion then sauté, approx 2 mins before browned, crush in garlic and finish off cooking.
Dice up the mushrooms
Defrost the spinach and squeeze excess water from it.
Once the pearly barley is done, chuck all ingredients in a bowl, mix really well.
Line a baking tin (approx 20cm long) then push the mix into the tin, flattening out.
Cook for approx 35-40 minutes.
Serve with parsley and chilli flakes on top.
Alternatives
Want it meaty? Dice up some grilled chicken and throw it in with the rest of it.
Want it gluten free? Replace the barley with sorghum or buckwheat
Want it dairy free? Sorry, this is packed with cheese.
H/T
This recipe is adapted from one by Mindfood In Season