Mushroom and Barley Casserole

This is one of my favorite dishes I've tried in the last month.  I adapted this from 101 Cookbooks (which is one of my most favorite food blogs) and its just delicious.  I love how the barley and mushrooms create something so rich but healthy as well!

Serves 4

1/2 cup pearl barley (I love barley, but if you don't have it in your pantry sub brown rice)
1 1/2 cups water
1 veggie bouillon cube (optional)
1/2 tbsp olive oil
1 tbsp butter
6oz mushrooms (your favorite kind will do - I used baby bellas), chopped
1/2 large onion, diced
1 large clove of garlic, minced
1/4 cup mixed fresh herbs (basil, oregano, thyme - whatever you like best)
4 oz low fat cottage cheese
4 oz low fat sour cream
1 egg
2 oz fresh grated parmesan
Kosher salt
Pepper

Preheat oven to 350

Boil the water, barley and bouillon in a large pot uncovered.  Once boiling, reduce to a simmer for 30 minutes or until the liquid has been absorbed. 

In the meantime, heat butter and olive oil in a saute pan.  Once butter has melted add mushrooms and saute until soft and golden brown and season with a bit of salt.  Add onion and garlic, season with a bit more salt and saute until soft.  Turn off heat and stir in barley.

In a large bowl, combine basil, egg, cottage cheese and sour cream.  Once combined, mix in barley mixture.  Pour cheese and barley mixture into an 8x8 dish, and sprinkle evenly with parmesan and fresh cracked pepper.

Bake uncovered for 30 - 45 minutes until cheese on top is well browned.  Allow to rest for a few minutes before serving.  Sprinkle with additional parmesan as desired.

Enjoy!