Search Inspiration

No idea what to search for? Start browsing till you find something.

Ingredients

How to make it

  • Heat olive oil in heavy bottomed skillet. Add the onion and cook on a medium heat for 5-8minutes until translucent, not browned. Add the garlic, cubed squash and the splash of wine. Cover and cook on medium for a couple of minutes until you can no longer smell the alcohol.
  • Add the barley and stir well, cook for a couple of minutes. If the barley sticks add splash of stock. Then add the herbs and salt and pepper to taste. Add the remaining stock (yes all in one go!), bring to the boil and then reduce to a gentle simmer.
  • Cook for approx 30 minutes until all the liquid is absorbed and the barley is tender; Stir occasionally to prevent it sticking to the bottom of the pan.
  • NOTE: This is very filling and quite rich in flavour. So I sometimes serve half portions with some nice green beans or other summer Veg/green salad. It keeps in the refrigerator great in an air tight container or ziplock bag. It tastes great the next day cold or re-heated and so we take the leftovers for filling lunch at work.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    trigger ate it and said...
    I like the change from the classic Aborrio rice to barley. The addition of sage and spinach is quite nice too. High Five
    Michael
    Was this review helpful? Yes Flag
    " It was excellent "
    turtle66 ate it and said...
    The kind of food this Yank can get in to. Gr8t post :)
    Was this review helpful? Yes Flag
    " It was excellent "
    morninlite ate it and said...
    Good comfort food! Looks delicious!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes