Recipe of the Week - Barley with Squash and Swiss Chard
Posted on October 16, 2019 | Recipe
We know you all get excited for the cakes, cobblers, and savory dip recipes we share on Super Fresh, but one cannot survive on cake (and dips!) alone. For all the other meal times, why not try this hearty filled-with-fall-veggies dish thought up by Inspired by the Seasons?
- 1 c diced onion
- 3 T diced shallot
- 2 1/2 c winter squash cut into 1/2" pieces (delicata works well)
- 1 sprig fresh rosemary
- 2 T olive oil, divided
- 1 c pearled barley
- 4 Swiss chard stems, stalk chopped, leaves cut into 1/2" ribbons
- Salt and freshly cracked pepper to taste
In a saucepan with a lid add barley, pinch of salt and 3 cups of water (or broth) and bring to a boil. Turn the heat down to a simmer and cover. Cook for 20 minutes and give it a stir and make sure there is liquid in the pan add more if necessary. Cover again and continue to simmer for 15 minutes until the barley had doubled in size and is soft and chewy. The liquid should have cooked off by now if not, drain and set aside.
In a 12" skillet, heat 1 tablespoon of olive oil and add onions, chard stalks, rosemary and shallot. Cook over medium heat for 5-7 minutes, stirring occasionally. Remove from heat and take out rosemary sprig.
In separate 10" skillet, heat the remaining 1 tablespoon of olive oil and add the squash so it is in an even layer. Cook on medium heat for 4 minutes. Stir and cook an additional 4 minutes. Check to see if the squash has softened. If not, cover and cook an additional 3 minutes or more until it has cooked through but not mushy.
Add the cooked barley to the pan with the onions, add pepper and salt to taste. Stir together and add in the chard leaves. Cook until the chard is wilted. Stir in the squash and serve immediately. Makes 6 servings.