After Thanksgiving and plenty of bacon and smoked salmon, let’s get back to basics.

This simple recipe is healthy and easy. I love these few (less than 10) ingredient dishes.

The nutty barley and creamy squash are drizzled with a tangy orange ginger sauce. What’s great is the barley takes about the same amount of time to cook as the squash (about 45-50 minutes) so this tasty dinner is on the table inĀ  less than an hour with only about 10 minutes hands-on time.

Here’s a tip. If you have one, use your rice cooker! They work great for whole grains not just rice.

Barley and Butternut with Orange Ginger sauce

INGREDIENTS
1 cup barley
1 medium butternut squash (or pumpkin)
1 teaspoon olive oil
Pinch of salt
Grind of pepper

For Orange Ginger sauce
2 Tablespoons honey
2 teaspoons cornstarch
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
1/2 cup water
1/2 cup orange juice

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METHOD
  1. Preheat oven to 400F
  2. Prepare the barley according to directions. For my machine it was 1 cup barley and 3 cups water.
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  4. Peel and cube the squash, toss with olive oil and pinch of salt. Place on baking sheet and put into oven for 45 minutes.
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    About 10 minutes before barley and squash are done make the sauce.

  6. In a small pan over medium heat combine water, honey, ginger, and orange zest and bring to a boil.
  7. While water honey mixture heats, stir cornstarch into orange juice.
  8. When water honey mixture boils, add the orange juice and cornstarch. Stir and cook for 2 minutes until it thickens.
  9. When barley is done, scoop into bowl, top with hot squash, and drizzle with orange sauce.

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It’s chewy, tangy and filling. Inexpensive whole grain goodness!

Until next time, Eat Well & Keep Digging!

 

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