Barley and Roasted Squash Pilaf
By Joan Guglielmino
Preparation Time: 45 minutes
Total Time: 2 hours
8 TO 10 SERVINGS
Toasting barley in butter before simmering it in stock brings out its nutty flavor.
Ingredients
- 4 cups peeled, diced (1-inch) butternut squash
- 17 small peeled shallots, 1 minced
- 12 small sage leaves
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 2 cups pearled barley
- 8 cups chicken or turkey stock
- 1 ½ cups vacuum-packed whole, roasted chestnuts, coarsely chopped
- 2 tablespoons chopped parsley
Preparation
- Preheat oven to 375.
- On a large rimmed baking sheet, toss the diced squash with the whole shallots, sage and 1 tablespoon of the oil and season well with salt and pepper.
- Roast for 40 minutes, turning once, until the squash and shallots are softened and browned in spots.
- Crumble the sage.
- Leave the oven on.
- In a large enameled cast-iron casserole, melt 1 tablespoon of oil.
- Add the barley and cook over moderate heat, stirring, until golden, 7 minutes.
- Add the minced shallot and cook until softened.
- Add the stock and bring to a boil. Season with salt and pepper.
- Cover and bake for 35 minutes, or until the barley is al dente.
- Stir the chestnuts into the barley and simmer over moderate heat until the liquid is thickened and nearly absorbed, about 5 minutes.
- Stir in the remaining 2 tablespoons of butter, the roasted squash, shallots, sage and the parsley.
- Season with salt and pepper and serve.
|
