Vegetarian Barley Stuffed Squash

Vegetarian Barley Stuffed Squash

  I've broken the two dishes down into two different posts, so here is the first "Chef Inspired Dish" recipe for Vegetarian Barley Stuffed Squash. risotto style barley, mushroom barley, stuffed squash, barley squash, vegetable stuffed squash, winter vegetables, vegetarian dish, recipes, food Ingredients (serves 2)
  • 1 acorn squash
  • 3 tsp basil oil (divided)
  • 1/2 cup crimini mushrooms (chopped)
  • 1/2 cup barley
  • 2 cups vegetable stock
  • 1/2 cup carrots (sliced)
  • 1/2 cup pearl onions
  • 1 cup brussels sprouts (steamed)
  • 1/2 cup broccolini
  • 1/4 cup spinach
I purchased my little baby bottle of Basil Oil for $1.99 at World Market. If there's not a location near you, try local specialty grocery stores or simply use olive oil instead. Begin by slicing the squash in half, removing the seeds and placing cut side up on a baking sheet. risotto style barley, mushroom barley, stuffed squash, barley squash, vegetable stuffed squash, winter vegetables, vegetarian dish, recipes, food Next, place into a 350° oven for 25 minutes. If you have trouble cutting the squash in half via either strength of arm or power of knife (I think my problem was a little bit of both )  then place the whole squash in the oven for 10 minutes, remove, slice in half, then place back in the oven for an additional 15 minutes. While the squash is cooking, begin preparing the barley, risotto style. Start by adding 1 tsp of basil oil to a skillet over medium heat, next add the chopped mushrooms and sauté for 5 minutes.  While the mushrooms are cooking, heat the vegetable stock to a boil in another pot. Next, add the barley to the pan and begin ladling the stock 1/2 cup at a time into the mushrooms and barley until the liquid is absorbed (just like risotto!) risotto style barley, mushroom barley, stuffed squash, barley squash, vegetable stuffed squash, winter vegetables, vegetarian dish, recipes, food Continue ladling the stock into the barley until they are soft to taste, about 15 minutes. risotto style barley, mushroom barley, stuffed squash, barley squash, vegetable stuffed squash, winter vegetables, vegetarian dish, recipes, food While preparing the barley, put your multi-tasking pants on and prepare the vegetables. Add 1 tsp of basil oil to a skillet over medium heat, then add the brussels sprouts, carrots and pearl onions. Sauté for 5 minutes, then add the broccolini and 1/4 cup of water to lightly steam the vegetables. Cook for 2-3 minutes, then add the spinach and cook for an additional 1-2 minutes. risotto style barley, mushroom barley, stuffed squash, barley squash, vegetable stuffed squash, winter vegetables, vegetarian dish, recipes, food At this point, the squash should be ready to come out of the oven, barley should be cooked perfectly and ready to fill the squash and the vegetables should be ready to top the dish! For the final step, drizzle an additional tsp of basil oil on top, then you're ready to dig in! risotto style barley, mushroom barley, stuffed squash, barley squash, vegetable stuffed squash, winter vegetables, vegetarian dish, recipes, food This was my version of the dish prepared at home! risotto style barley, mushroom barley, stuffed squash, barley squash, vegetable stuffed squash, winter vegetables, vegetarian dish, recipes, food   Vegetarian Option: This recipe is vegetarian. Gluten Free Option: Substitute risotto rice or lentils to make this dish gluten-free.
Source: http://ladiesblog.net/vegetarian-barley-stuffed-squash.html
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