Pearl Barley with Butternut Squash, Kale, & Cheese | culture: the word on cheese
This harvest meal uses pearl barley in place of risotto for a nutty base that can balance out an assertive hard cheese
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Cooking tools:
- Baking sheet
- Aluminum foil
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
- Wooden spoon
- Ladle
- Grater
- Cover
- Colander
- Kitchen towel
- Plate
- Serving bowl
- Spoon
Ingredients
- ½ medium butternut squash (peeled, seeded, and cut into ½-inch cubes)
- 1 tablespoon olive oil
- Salt
- pepper
- ½ yellow onion (finely diced)
- 1 garlic clove (minced)
- ¾ cup pearl barley (rinsed)
- ½ cup dry white wine
- 4 cups chicken broth
- ¾ cup grated hard cheese
- 2 teaspoons unsalted butter
- 1 teaspoon minced fresh sage (thyme, or rosemary)
- 1 bunch Italian kale (rinsed, ribs removed, and cut into 1-inch pieces)
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