Ricotta, Barley And Spinach Casserole - cooking recipe

Ingredients

5 oz pearl barley
1 tbsp olive oil
1 None small leek, trimmed, washed, thinly sliced
2 oz baby spinach
15 oz ricotta cheese
2 oz Parmesan cheese, grated
2 oz sun-dried tomatoes, drained, chopped
1/4 cup fresh basil leaves, chopped
None None salad, to serve

Preparation

Bring a large pot of water to a boil. Add barley. Bring back to a boil then reduce heat and simmer, covered, for 30-35 mins, until tender. Drain.
Preheat oven to 350\u00b0F. Lightly grease a 9 inch pie dish.
Heat olive oil in a medium frying pan over high heat. Saute leek for 3-4 mins, until tender. Add spinach and cook, stirring, until just wilted. Remove from heat and let cool slightly.
In a medium bowl, combine barley, leek mixture, ricotta, Parmesan, tomatoes and basil. Season to taste. Spoon into prepared dish, smooth top and bake for 40-45 mins, until golden and firm. Cut into wedges. Serve with salad.