Pasta, Noodles and Rice Recipes - Barley Bake with Squash, Mushroom and Rosemary Recipe

Ingredients

Serve 4-6

• 175 g/6 oz pearl barley

• 600 ml/1 pint boiling Vegetable Stock

• 25 g/1 oz butter, plus extra for greasing

• 1 onion, sliced

• 500 g/1 lb peeled squash, cubed

• 250 g/8 oz shiitake or button mushrooms, halved if large

• 2 tablespoons chopped rosemary

• 1/2 teaspoon cayenne pepper

• 200 g/7 oz canned chopped tomatoes

• 150 ml/1/4 pint single cream

• 50 g/2 oz Gruyere or Cheddar cheese, freshly grated

• salt and pepper

• chopped parsley, to garnish

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Method:

1. Rinse the barley for several minutes under cold running water, drain well and shake dry.

2. 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 is tender. 

3. Melt the butter in a frying pan, add the sliced onion and fry over a low heat for 5 minutes, stirring occasionally, until soft but not browned.

4. Add the squash, mushrooms and rosemary to the pan, and fry for a further 5 minutes. Stir into the barley with the remaining ingredients, except the parsley, until evenly combined.

5. Transfer the barley mixture to a greased baking dish and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until golden and bubbling.

6. Garnish with chopped parsley, and serve.