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Ingredients
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200 gram pearl barley
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1 butter squash (peeled, seeded and cut
into chunks)
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10ml fresh thyme (chopped)
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2 tbsp butter
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4 leeks, cut into fairly thick diagonal
slices
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2 garlic cloves, chopped
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175 gram brown cap mushrooms, sliced
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2 carrots, coarsely grated
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2 tbsp chopped fresh flat leaf parsley
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50 gram grano padano cheese, grated
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3 tbsp pumpkin seeds, toasted
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4 tbsp olive oil
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120ml vegetable stock
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salt and black pepper to taste
Method
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Rinse the barley, then cook it in
simmering water for 35-45 minutes or
until tender. Drain and set aside. Preheat the oven to 200˚C.
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Roast the squash with
half of the thyme. Season with pepper and toss with half the oil and
roast for 30-35 minutes until the squash is tender and brown on both
sides.
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Heat half the butter with the remaining
olive oil in a large pan. Cook the leeks and garlic gently for 5
minutes. Add the mushrooms and remaining thyme, then cook until the
liquid from the mushroom evaporates and they begin to fry.
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Stir in the carrots and cook for 2
minutes, then add the barley and most of the vegetable stock. Season
well and part-cover the pan. Cook for a further 5 minutes. Pour in
the remaining stock if the mixture seems dry.
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Stir in the parsley, the remaining butter
and half the cheese. then stir in the squash. Add seasoning to taste
and serve immediately, sprinkled with the toasted pumpkin seeds and
the remaining cheese. Serves 4.
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