Barley “Risotto” with Mushrooms, Kale and Gorgonzola

Barley makes a nutty, toothsome risotto-like dish when cooked with the right amount of liquid. We use sautéed cremini mushrooms as a base, wilt in baby kale (or spinach or arugula) at the end, then top it all off with cheese. To make prep go a little quicker, look for already sliced cremini mushrooms in the supermarket. We think the butteriness of Gorgonzola dolce, which is softer and milder than regular Gorgonzola, is an especially good match; other delicious cheese options are Taleggio (cut into thin slices with the rind) and Italian fontina (trimmed of rind and cut into small cubes).