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Prep 15 mins
Cook 45 mins
A hearty one-dish meal for early Fall cooking. This dish is made a little healthier by using barley, instead of rice, as the grain.
- 1⁄4 cup extra virgin olive oil plus 2 tbsp extra virgin olive oil
- 1 1⁄4 cups pearl barley
- 2 garlic cloves, chopped
- salt & freshly ground black pepper
- 1⁄2 cup fresh breadcrumb
- 1 1⁄2 lbs butternut squash, peeled seeded and cut into cubes (about 3 cups)
- 3⁄4 lb kielbasa, chopped
- 4 cups cauliflower, separated into florets
- 1⁄2 cup fresh parsley, chopped
- In a medium saucepan, heat 1 tablespoon oil, barley and garlic; cook until barley is toasted, about 3 minutes.
- Add 2 1/2 cups water and 1/2 teaspoon salt; bring to a boil.
- Once boiling, cover pan, lower heat and simme until the water has evaporated, about 35 to 40 minutes.
- Meanwhile, in a large skillet, toast breadcrumbs over medium high heat for about 7 minutes; set aside.
- Add 2 tablespoons oil to skillet and heat over medium high heat; add squash and cook until browned, about 6 minutes.
- Add kielbasa and cook until kielbasa is browned and squash is tender, about 5 minutes; transfer to a large bowl.
- Add remaining 3 tablespoons oil to skillet, along with cauliflower, 2 tablespoons water, season with salt and pepper; weight cauliflower with another skillet and cook until bottom is browned.
- Turn and cook until cauliflower is tender, about 5 minutes; add to kielbasa.
- Stir in barley and parsley, top with bread crumbs, and serve.
From the October 2009 issue of Everyday with Rachael Ray. Thanks for posting, I just went on here hoping someone had posted it already : )