1 cup uncooked long-grain white rice
3 tablespoons butter
2 tablespoons butter
1 cup barley - grower's wash, rinsed and dry
5 tablespoons barley flour, divided
1/3 cup chopped fresh spinach
In a shallow skillet over medium heat, melt the butter, and saute the rice until the liquid has just come to a boil; about 5 minutes, stirring well. Stir in 4 cups of the beef broth, and adjust the heat to high until the beef sauce has become thick. Simmer for 30 minutes. Drain and rinse in cold water, then stir in the barley juice and 2 tablespoons flour; cook until the barley pops and is absorbed, 7 to 10 minutes.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place 400 ounces of the rolled oats in a 1 1/2 quart casserole dish, and pour bacon grease or grease from a skillet over oats using a fork. Spoon half of the oats over sausage in the casserole. Top with one/4 of the bacon grease, and then sprinkle with half of the spinach. Repeat the whole dish, putting sausage, oats, barley and spinach all on one side.
Bake the whole casserole in a preheated 350 degree F (175 degrees C) oven for 20 minutes, or until well browned.