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Barley Bake with Squash & Mushrooms
Preparation time: 25 minutes
Cooking time: 1 hour
Serves 4-6
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175 g (6 oz) pearl barley
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600 ml (1 pint) boiling vegetable stock
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25 g (1 oz) butter or vegetarian
margarine, plus extra for greasing
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1 onion, sliced
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500 g (1 lb) peeled squash, cubed
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250 g (8 oz) shiitake or button
mushrooms, halved if large
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2 tablespoons chopped rosemary
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1/2 teaspoon cayenne pepper
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1 x 200 g (7 oz) can chopped tomatoes
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150 ml (1/4 pint) single cream
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50 g (2 oz) vegetarian Gruyere or Cheddar
cheese, grated
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Salt and pepper
To Garnish:
To Serve:
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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.
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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.
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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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