Thyme-Scented Barley “Risotto” - alive magazine

Name: Thyme-Scented Barley “Risotto” - alive magazine
Ingredients: 1/2 cup (125 mL) pearl barley; 1 small butternut or kuri squash, peeled, seeded, and cut into bite-sized cubes (about 2 cups/500 mL); 1 1/2 Tbsp (22 mL) extra-virgin olive oil or camelina oil, divided; 1 leek (bulb and light green part only), thoroughly washed and finely sliced; 1 garlic clove, peeled and minced; 2 bay leaves; Zest of 1 orange; 4 sprigs fresh thyme (stripped leaves only), or 1 1/3 tsp (6.5 mL) dried thyme; 4 1/2 cups (1.125 L) low-sodium chicken or vegetable stock; 1/2 cup (125 mL) white wine; 1/4 cup (60 mL) chopped parsley; Salt; pepper; 4 Tbsp (60 mL) Parmesan cheese

www.alive.com

Barley, a highly nutritious and versatile grain, often gets overlooked in favour of more trendy grains such as quinoa. You can enjoy its delicious nutty flavour…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Cooking tools:

Oven
Stove
Roasting pan
Saucepan
Chef's knife
Cutting board
Peeler
Microplane
Measuring cup
Measuring spoon
Wooden spoon
Ladle
Soup bowl

Ingredients

1/2 cup (125 mL) pearl barley
1 small butternut or kuri squash, peeled, seeded, and cut into bite-sized cubes (about 2 cups/500 mL)
1 1/2 Tbsp (22 mL) extra-virgin olive oil or camelina oil, divided
1 leek (bulb and light green part only), thoroughly washed and finely sliced
1 garlic clove, peeled and minced
2 bay leaves
Zest of 1 orange
4 sprigs fresh thyme (stripped leaves only), or 1 1/3 tsp (6.5 mL) dried thyme
4 1/2 cups (1.125 L) low-sodium chicken or vegetable stock
1/2 cup (125 mL) white wine
1/4 cup (60 mL) chopped parsley
Salt
pepper
4 Tbsp (60 mL) Parmesan cheese