Who doesn’t love bacon? If you get your bacon from pasture raised pigs, without nitrites or nitrates added, and lower sodium, it can be a healthy addition to any meal. It pretty much makes any meal taste great and adds good protein. This dish pairs it with fresh mushrooms and spinach for the vegetable component and barley for a whole grain. One dish meals are just so nice. I especially love them because then I can get all of the dishes done before I even serve dinner so theres very little clean up afterwards.
Mushroom, Bacon, Spinach, Barley Casserole
1.5 cups barley
3 cups water
I package bacon
1/2 cup chopped onion
3 cloves garlic, minced
1 tsp dried thyme
16 oz mushrooms, sliced
1/8 tsp black pepper
1/4 cup red wine
10 ounce package frozen spinach, thawed and water squeezed out
1 cup swiss cheese, divided
*I omit onion and garlic when I am breastfeeding so it doesn’t give the baby belly issues. It still tastes great from all the bacon flavor.
Cook barley (we soak ours overnight first) in 3 cups water in rice cooker or stove top until water is gone. Stir a few times so it doesn’t stick to the bottom. If you are gluten free, substitute rice.
While that’s cooking, fry up bacon in sauté pan. When cooked, crumble. Remove any large fat pieces. Drain grease from pan, but don’t clean or wipe out, then place mushrooms back into same pan with onion, garlic, thyme, and red wine. Cook until onions and mushrooms are done, roughly 10 minutes. Add drained spinach and heat through.
When barley is cooked, stir it into bacon mixture along with 3/4 cup of the cheese. Add the remaining cheese on top and let it melt. Serve straight from pan.
Or you can transfer to a baking dish, then add the remaining 1/4 cup cheese. Then place in 350F oven for 10 minutes to melt cheese on top. I do this if I am freezing it for later or taking it somewhere as a casserole.
sodium: 691 (29%)
carbohydrates: 49 g
dietary fiber: 12 g
sugars: 3 g
protein: 27 g