Sunday, December 22, 2013

Recipe for today: Butternut, Barley & Lentil Pilaf...

1/2C Pearl Barley (For GF use Brown/Wild Rice or another hearty GF grain)
1/2C Puy Lentils
Small Butternut Squash (approx 680g/1 1/2lb), peeled and cubed
1T Olive Oil
1/2t Ground Cumin
1/2t Ground Coriander
1/4t Cinnamon
1/4t Garlic Powder
Large pinch of salt
1/3C Raisins
1/3C Pumpkin Seeds, toasted (Reserve 1-2T for topping)
1/3C Finely Chopped Red Onion
1/2C Roughly chopped Parsley
3T Orange Juice (fresh)
1T Red Wine Vinegar
1T Extra-virgin Olive Oil
Salt + Pepper (to taste)
Preheat oven to 200C/400F
Cook lentils & barley in two separate pots according to package instructions. Barley typically takes 40-45 minutes and puy lentils approx 25 minutes. When al dente, drain and set aside.
In a large mixing bowl, combine cubed squash with olive oil, spices and a large pinch of salt. Spread in a layer on a baking sheet and roast for approx 25 minutes, or until soft when pierced with a fork.
Meanwhile, whisk together the dressing ingredients and add to barley and lentils along with the raisins, pumpkin seeds and red onion. Toss well.
Finally, fold through the roasted butternut and the parsley, transfer to a serving dish and scatter the remaining pumpkin seeds on top.
Serves 4 as a main, 6-8 as a side

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