To make this dish you will need:
1 cup barley
2 1/2 cups water
Squash
1 small butternut squash, peeled and cut into large chunks
1 tsp cinnamon
1 tbsp olive oil
salt and pepper
Apple Cider Vinaigrette
3 tbsp apple cider vinegar
1 1/2 tbsp maple syrup
6 tbsp olive oil
salt and pepper
2.) Combine barley and water in a medium pot. Bring to a boil over high heat. Reduce to a simmer, cover and cook until tender and the water is absorbed, about 45 minutes.
3.) Toss cut butternut squash with cinnamon, nutmeg, olive oil and salt and pepper. Spread on a baking sheet and roast for 30 minutes or until tender.
4.) Prepare vinaigrette by whisking together vinegar with maple syrup and olive oil. Season with salt and pepper.
5.) Toss together barley with roasted squash, arugula, and dried arugula with vinaigrette. Divide onto 4 plates. Top with poached egg and shaved parmesan. Serve.
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