Spinach is pretty plentiful now that spring is here. This creamy side dish, which has a texture somewhat like risotto, is strongly flavored by the Gorgonzola. It would go well alongside a grilled steak. Alternatively, add some cooked beans and call it a main dish. A food processor makes quick work of finely chopped the spinach.
1 cup pearl barley
3 cups water
10 ounces spinach (or so), stemmed and chopped very fine
2-3 ounces crumbled Gorgonzola or similar blue cheese
Salt and pepper to taste
Place the barley and water in a medium saucepan. Bring to a boil, then reduce heat and simmer, mostly covered, until the barley is tender and all the liquid is absorbed, about 20-30 minutes. Stir in the Gorgonzola until it melts and is evenly distributed, then stir in the spinach. Finely chopped, it should wilt quickly in the heat of the barley. Add salt and pepper to taste.