This is a hearty dish perfect for late fall or winter. It’s also wonderful with any root vegetable like turnip, carrot, parsnip, rutabaga, and sweet potato. If you don’t want to bother cutting the squash many stores offer it pre-cut.
For more nutrition, use the same amount of barley as rice, except soak it in cold water for 5 minutes, then drain. It takes longer to cook but is very tasty. This dish can be made gluten-free, just make sure the broth is labeled gluten-free and skip the barley.
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