This bake could easily be made with any grain or veggies. It's also good cold and makes a delicious lunch the next day.
Eat. Run. Read.
When I came across this recipe in my usual mishmash of blog reading I immediately sent it around to my friends – this looks like us.
YES! Everyone agreed. So we decided to test it out and see if this mushroom leek and barley bake is as delicious as it looks. (Spolier alert: it is.)
After a hunger-inducing day of yoga and shopping, we stopped by the ridiculously fancy Whole Foods in Foggy Bottom to buy ingredients: barley, leeks, mushrooms, and Parmesan. It really is that simple! Back in my kitchen we started sautéing and roasting (the original recipe doesn’t call for squash, but roasted squash makes everything better). And I learned something new: You don’t have to peel butternut squash! You can roast or sauté it with the skin on and it’s fine. It’s even better than fine, it’s good for you.
Because we added the squash we had extra filling on the side. No problems with that! This bake is awesome, and could easily be made with any grain or veggies. It's also good cold and made a delicious lunch for me on Monday. Total win.
Mushroom, Leek, Butternut Squash & Barley Bake
Recipe adapted from So Good and Tasty)
1 tablespoons olive oil
4-6 ounces mushrooms, chopped
1 leek, white and light green parts only, chopped
1 garlic clove, minced
2 cups cooked pearl barley (about 1/2 cup dried cooked in 1 1/2 cups water)
2 cups cubed butternut squash
1/2 cup Parmesan, divided
Salt and pepper