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| This is a new twist on pearled barley-instead of risotto-for a healthier dish. |
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| Roasted butternut squash adds a great flavor along with the cheese. I use the squash all year long since it is always available, This recipe has been tested by Country living~ and me! Ingredients; 3 T. of olive oil 2 1/2 cups of chopped butternut squash 5 1/2 cups of low-sodium chicken broth or vegetable broth 1 small head of garlic, finely chopped 1 t. of fresh thyme-plus a little more for the garnish 1t. of fresh lemon zest-I used dried salt and pepper to taste 1/2 cup of chopped onion 3/4 cup of freshly grated Parmigiano-Reggiano 1 1/2 cups of pearled barley Heat the oven to 400 degrees. You will need to toss the squash with 1 to 2 T. of the oil. I put everything into a large ziplock and shake it-with the salt and pepper, too. Spread the squash on a lined baking tray with parchment paper and roast until tender. About 20-25 minutes.Give it a stir once in a while... In a large saucepan, add the remaining olive oil and saute the onion until softened. Add the garlic. Add the broth, simmer and reduce heat. Add the barley and cook, stirring for two minutes. Add the thyme and lemon zest. Simmer until all the liquid is absorbed and the barley is tender and al dente, about thirty minutes. Remove from the heat and stir in the cheese. Gently fold in the squash and garnish with the extra thyme. Add salt to your liking. |
