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Barley Bake with Squash & Mushrooms

Barley Bake with Squash & Mushrooms

 

Preparation time: 25 minutes
Cooking time: 1 hour

Serves 4-6

  • 175 g (6 oz) pearl barley

  • 600 ml (1 pint) boiling vegetable stock

  • 25 g (1 oz) butter or vegetarian margarine, plus extra for greasing

  • 1 onion, sliced

  • 500 g (1 lb) peeled squash, cubed

  • 250 g (8 oz) shiitake or button mushrooms, halved if large

  • 2 tablespoons chopped rosemary

  • 1/2 teaspoon cayenne pepper

  • 1 x 200 g (7 oz) can chopped tomatoes

  • 150 ml (1/4 pint) single cream

  • 50 g (2 oz) vegetarian Gruyere or Cheddar cheese, grated

  • Salt and pepper

To Garnish:

  • chopped parsley

To Serve:

  • Mixed salad

  1. Rinse the barley for several minutes under cold running water, drain well and shake dry. Place in a saucepan, pour over the boiling stock and bring back to the boil. Cover the pan and simmer gently for 40 minutes until the stock is absorbed and the barley tender.

  2. Melt the butter or margarine in a frying pan and gently fry the onion, stirring occasionally, for 5 minutes until soft, but not browned. Add the squash, mushrooms and rosemary to the pan and fry for a further 5 minutes. Stir the mixture into the barley with the remaining ingredients until evenly combined.

  3. Grease an ovenproof dish, transfer the barley mixture to it and bake in a preheated oven, 200C (400F) Gas Mark 6, for 20 minutes until golden and bubbling. Garnish with chopped parsley and serve immediately with a mixed salad.

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