- Ready Time : 0 min
- 200 grams pearled barley
- 30 grams butter
- 1 large white onion, peeled and diced
- 150 ml dry white wine
- 1 liter vegetarian stock
- 2-3 tablespoons butter
- half small butternut squash, peeled, deseeded and cut into bite size chunks
- sprig of fresh rosemary
- handful of parmesan
- freshly grated black pepper
Sprinkle the unpeeled beets with some oil and place in the oven (180C) until soft. Cool down slightly, peel and dice. Set aside.
In a pan melt half of the butter and fry the onion until soft. Add the barley and mix until covered in fat. Next add the wine, stir and leave it to evaporate. Next add a ladle of hot stock, cover and leave until most of the stock is soaked. Uncover, add some more stock; do not let the barley to dry out. Cook until the barley is soft, over a medium heat. It will take about 20 minutes. Season with salt (if needed, sometimes stock is quite salty, so you do not need an extra salt) and pepper.
Meanwhile roast the pumpkin on a baking tray. Sprinkle with some olive oil, pepper and add rosemary. Roast in 180 C until soft, but still firm. For last 3 minutes add the beets to reheat them. Remove the rosemary.
When the barley is cooked remove the pan form the oven, ad the remaining butter and parmesan, stir well and set aside for minute, or two. It should become quite creamy.
Place onto the plates, add some roasted vegetables on the top and serve immediately.
Source: Senses in the Kitchen