pearl barley one-pot

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.

2015-01-25 16.51.45


(serves 4)

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

  1. Sauté the onion and butter in a large skillet over medium high heat until the onions are soft and translucent.
  2. 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.
  3. Add the apples last so they stay crispy. Add the cheese and stir a few times to get it melted into the ingredients.



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