I found this recipe on cdkitchen.com but I modified it a bit.
2/3 cup pearled barley
1 2/3 cup water
1 box (10 oz size) frozen chopped spinach, thawed and squeezed dry
1 cup sliced fresh mushrooms
3 medium cloves of garlic diced or crushed
1 red pepper diced
2 cup grated parmesan cheese (add more if you wish---we LOVE parmesan or use cheddar---be creative!)
1 tablespoon unbleached flour
1 teaspoon of fresh or dried thyme
1/8 teaspoon ground black pepper
1/2 container or 250 ml of sour cream (use low fat if you wish)
Place the barley and water in a 2-quart pot, and bring to a boil. Reduce the heat to low, cover, and simmer for about 40 minutes, or until the barley is tender and the liquid has been absorbed. Stir often so barley doesnt burn.
Place the cooked barley and all of the remaining ingredients except for 1 cup of the Parmesan in a large bowl, and stir to mix well. Coat a 1 1/2-quart casserole dish with cooking spray, and spread the mixture evenly in the dish. Sprinkle the remaining Parmesan over the top.
Bake uncovered at 375degrees for 50 to 60 minutes, or until golden brown and bubbly. Remove the dish from the oven, and let sit for 5 minutes before serving.
The kids and the hubby loved it and it was easy to make. I prepared it in the morning and then let it sit in the fridge until dinner time. Then I baked it off and we enjoyed. I think the time it got to sit made it tastier!