I was going to call this a “toss pot” because it essentially involves tossing the ingredients about in a pot, but then became distracted by the etymology of the phrase. Urban dictionary, for the curious among you. Anyway, this is an adaptation of a “wild rice skillet recipe” that I found online. Mostly because when I went to the shops I discovered that wild rice would set me back £4 while pearl barley was a mere 55p for the same quantity. And I thought the name sounded pretty. It was interesting: chewier than rice, though that might just have been the way I cooked it (and, from the back of the packet, it needed to be cooked for slightly longer, so I did). I found it slightly bizarre that the squash needs to be sautéd rather than cooked in liquid, but it seemed to work ok.
1 small onion, minced
1 tablespoon butter
2 cups peeled, cubed butternut squash
¼ teaspoon dried thyme (more to taste)
250g pearl barley, cooked according to instructions on packet
2 cups kale, shredded
2 cups chopped (crispy juicy unpeeled) apples
2 tablespoons cream, milk, or butter
½ cup grated Provolone cheese (I subbed a cheddar / parmesan mix)
salt to taste
- Sauté the onion and butter in a large skillet over medium high heat until the onions are soft and translucent.
- Add the squash and thyme; sauté for 5-8 minutes, until the squash is fork-tender but not mushy. Add the kale and pearl barley and stir to combine. Add the cream, milk, or butter.
- Add the apples last so they stay crispy. Add the cheese and stir a few times to get it melted into the ingredients.