350g butternut squash, peeled and cubed into bite-size chunks
1 medium yellow onion, finely chopped
2 cloves garlic minced
200g barley, rinsed and picked over
450ml chicken or vegetable stock
Splash dry white wine (optional)
2 tbsp fresh sage chopped (2 tsp dried)
1 tbsp olive oil
Method%u2028 Prep: 10min › Cook: 45min › Ready in: 55min
Heat olive oil in a heavy bottomed pan. Add the onion and cook on medium heat for 5-8 minutes until translucent, not browned. Add the garlic, cubed squash and the splash of wine. Cover and cook on medium for a couple of minutes until you can no longer smell the alcohol.
Add the barley and stir well, cook for a couple of minutes. If the barley sticks add a splash of stock. Then add the herbs and salt and pepper to taste. Add the remaining stock (yes all in one go!), bring to the boil and then reduce to a gentle simmer.
Cook for approx 30 minutes until all the liquid is absorbed and the barley is tender; Stir occasionally to prevent it sticking to the bottom of the pan.
Instead of the sage, you can use 3 tbsp. fresh chopped rosemary (2 tsp dried).
Contact one of our dieticians to book a consultation today and we will able to assist you with all your dietary requirements.