Barley with Mushrooms and Roasted Delicata Squash

I have been meaning to post this recipe for a while, but November has been so darn busy! I came and went so quickly, I barely even had time to register it and now it’s December. And not only is it December, there’s about 6 inches of snow on the ground and I’m a week away from ending my stint here in Canada. Where does the time go? So before I say goodbye to my temporary home and all my new life-long friends, here’s a post about my new favorite squash and my new favorite wintery dish.

barley with mushrooms and squash

I’ve been really into barley lately. It’s got this great texture and it puffs up taking up a ton of flavor from the broth it cooks in. Also, it’s got all this protein and fiber, making it the perfect base of a vegetarian meal. This is called Pearled Barley. I buy it in bulk at the local natural foods store. And it cooks just like rice. So, as with rice, it has a lot of starch so it’s important to give it a good rinse under cold water until the water runs clear. Even after rinsing, as it cooks it gives off starch and the final product is very similar to risotto – creamy and rich – but with an nutty aroma and firm texture.

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Then there’s squash – I’ve always been a fan of butternut squash, but delicata squash is amazing! It’s sweet and creamy and because it’s smaller it cooks much faster (yay!). I drizzled the squash with extra virgin olive oil and sprinkled a little salt, brown sugar and cinnamon on it and then roasted it in the oven at 350 for about 20 min, or until it was fork tender, and crazy delicious. Seriously, you could just have this as a side dish for any meal this winter and be happy.

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So, now that the squash is roasted and the barley is rinsed, it’s time to cook. I cook the mushrooms on their own, on medium high, and then set them aside until the last couple minutes of cook time for the barley, which takes a good 25-30 minutes to cook, so that they don’t get weird and rubbery. This is a really simple, straight forward dish to make, but it’s flavorful and hearty – and perfect for the winter.

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Ingredients: (makes 2 servings as a main course)

Squash

  • 1 delicata squash, opened lengthwise, seeds removed and sliced into 1 inch semi-circles
  • 1-2 tablespoons of extra virgin olive oil to drizzle over the slices
  • Salt
  • 1 tablespoon of brown sugar
  • a couple pinches (1/4 teaspoon) of cinnamon

Barley

  • about 10 medium cremini mushrooms (or any type you prefer), approximately 4 cups sliced
  • 2 tablespoon olive oil, separated
  • 1 small onion (1 cup), finely chopped
  • garlic (optional)
  • 1 cup pearled barley, well rinsed and drained
  • 4 – 6 cups broth (vegetable or chicken, whatever you prefer), heated in a small sauce pan
  • 1 tablespoon of goat cheese, crumbled for the garnish

Instructions:

1. Preheat the oven to 350 F. Prep the squash and spread, skin side down, on a baking sheet lined with parchment paper. Drizzle a couple tablespoons of olive oil and sprinkle with salt, sugar and cinnamon. Bake for about 20 minutes, until fork tender.

2. Wash, dry and slice the mushrooms. Heat a tablespoon of olive oil to medium-high and sauté the mushrooms, tossing every couple minutes, until lightly browned – about 5-6 minutes. Set aside on a plate.

3. In the same pan, lower the heat to medium and heat another tablespoon of olive oil. Add the onion and garlic (if using), season with salt and cook until the onion starts to become translucent. Add the barley and keep cooking another 3-5 minutes, stirring frequently so that the barley doesn’t stick to the pan. It will start to give off a toasty smell.

4. Add 2 cups of broth, stir and lower to low heat to simmer gently until all of the liquid is absorbed. Then add another cup of broth, stir and allow to absorb again. Do this again 1 to 3 more times until the barley is al dente (just try one grain to see if the center is cooked through). The amount of liquid can depend on the barley, so just keep an eye on it. Add the mushrooms, stir and turn off the heat.

Serve with a few slices of squash and a crumble of goat cheese (or Parmesan if you prefer). Enjoy!!

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beer & orange glazed chicken and barley risotto

Sometimes, you just gotta have a bunch of your friends over and feed them. I love dinner parties. Maybe because you don’t have to wear shoes. Or maybe because you can just keep opening bottles of wine all night, long after the last of the food has been eaten, just enjoying that special chemistry that can only exist over a table full of empty plates.

Anyway, I’ve been needing an excuse to try this chicken recipe I found on another food blog that just looked so yummy and I needed some guinea pigs to try out the concept of barley risotto. Luckily, when food is involved, usually your friends will be willing subjects.

This beer and orange glazed chicken recipe, which I got from How Sweet It Is, is so so good. Also, it’s super easy, but it tastes like a lot of work went into it – perfect for impressing guests.

Beer orange glazed chicken

The chicken comes out juicy with a crispy skin and that sauce…oh, the sauce… The key to that crispy skin is searing both sides in a piping hot pan before putting it into the oven to finish cooking. In the original recipe, she uses a cast iron skillet, but I don’t have one, and even if I did, I needed to make chicken for 7 people. So I seared the pieces in a pan – super important: don’t move it around, just be patient and leave it about 2 minutes on each side so that it gets golden brown – then used some of the beer to get the yummy bits off the bottom of the pan and added both the chicken and the glaze to the dish before popping it into the oven.

Citrus chicken barley risotto

Then I also made risotto, which is a little more labor intensive, but always worth the trouble. I read about using barley for risotto in the Cooks Illustrated and was curious. I’ve been experimenting with grains lately because, while rice will always hold a special place in my heart, it doesn’t give you a whole lot of nutritional benefits on it’s own, whereas barley, for example, has much more protein and fiber. It also has a nutty flavor and a chewy texture, like al dente pasta, so it works perfectly for risotto which can get a little mushy if you overcook it even slightly.

I used white wine (what was left from a bottle of verdejo that love), mushrooms, chicken broth and a little parmesan cheese to pack in as much flavor as possible as that barley cooked and I have to say it was a successful experiment. I’m not saying I’ll never make it with rice again, but it’s going to be perfect for a vegetarian meal on it’s own since it will keep you full longer than rice.

orange beer glazed chicken and salad

And to round it off and get some green in there, a nice light salad. I’m also really into adding fruit to salads lately. I adore summer fruit, so I try to consume as much of it as I possible can to make up for the fact that I have to go back to eating bananas and apples in the fall. It’s like a three month race to eat as many peaches, cherries and heirloom tomatoes as I possibly can. So yeah, I’ve been throwing them into big ol’ salads lately, especially on those really hot days, and it’s awesome. This one’s got some mixed greens, white peaches, toasted pumpkin seeds, and goat cheese with a lime juice and olive oil vinaigrette – simple stuff.

plated

Mmm hmm, that’s some dinner right there.

 

Beer Glazed Citrus Chicken recipe from How Sweet It Is – check her out, she makes some good lookin’ food!

Barley Risotto with Mushrooms (as a side dish, serves 8, at least)

What you need:

2 cups pearl barley (rinsed)

5 – 8 cups of broth (chicken, veg, whatever you like)

1 cup white wine

1 onion, diced

2 cloves of garlic, minced

Salt and pepper

1 tablespoon of olive oil

1 lb mushrooms (I used cremini)

1/2 cup parmesan cheese (freshly grated if possible)

1/4 cup parsley, chopped

What you gotta do:

1. Bring the broth to a boil, then leave it on the minimum heat, covered on the stove to keep warm. Meanwhile, in a large sauce pan, heat 1/2 tablespoon of olive oil and add the onion, cooking on medium-low heat until soft (about 10 minutes) and then add the garlic, cooking another minute or so.

2. Stir in the barley and increase to medium heat, cook stirring often for about 5 minutes until the barley is lightly toasted and aromatic. Add the cup of wine and continue to cook, stirring often, until it’s absorbed completely (about 2 minutes).

3. Stir in 3 cups of broth and continue cooking, stirring occasionally until absorbed completely and the bottom of the pan is dry (22 – 25 minutes). Add 2 more cups of broth and continue cooking, stirring occasionally until all of the liquid is absorbed again (18 – 20 minutes). Then continue to cook, adding 1/2 cup of broth at a time and stirring occasionally until it’s completely absorbed, until the barley is cooked through but still a little firm in the center.

4. While the barley is cooking, wash and slice the mushrooms and then, in a large pan add the remaining 1/2 tablespoon and cook them on medium high heat until lightly browned. If any liquid accumulates in the pan, you can drain it off into the barley (more flavor!) and then continue browning.

5. When the risotto is done, turn off the heat and stir in the parmesan cheese, mushrooms and half of the parsley. Add salt and pepper to taste. Use the other half of the chopped parsley on top, to garnish.