Pearl Barley Roasted Butternut Squash Pilaf

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
4-6 4-6
Pearl Barley Roasted Butternut Squash Pilaf
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 1 butternut squash, cut in half, de-seeded and sliced into 1cm thick half-moons
  • 2 tablespoons rapeseed oil
  • 2 red onions, sliced
  • 3 cloves garlic, finely chopped
  • 2 teaspoons harissa paste
  • 200g pearl barley, soaked for at least 2 hours
  • 350ml hot vegetable stock
  • 100g sun-dried tomatoes, chopped
  • 2 tablespoons capers
  • 20 pitted black olives
  • 20g fresh basil, chopped
  • 40g fresh coriander, chopped
  • 200g Tenderstem® broccoli, blanched
  • 1 lemon, cut into wedges to serve

  • Method

  • 1
    Place the butternut squash onto a non-stick baking tray or roaster and drizzle with oil and place in the oven to roast for 30 minutes.
  • 2
    Whilst the butternut squash is roasting, place the Toughened Non-Stick 18cm Deep Casserole over a medium heat and add the remaining rapeseed oil.
  • 3
    Add the onions to the casserole, turn down the heat to low and cook for 10 minutes with the lid on.
  • 4
    Add the garlic and harissa to the onions followed by the drained pearl barley and mix together well.
  • 5
    Stir in the hot stock, sun-dried tomatoes, capers and olives.
  • 6
    Bring to the boil and cook over a very low heat for 35 minutes or until the pearl barley is cooked.
  • 7
    Stir in the fresh basil, coriander, roasted butternut squash and blanched broccoli.
  • 8
    Serve hot straight from the casserole and garnish with lemon wedges.
  • 9
    Cook's Notes
  • 10
    The pearl barley can be substituted with basmati rice but this will not require soaking.