After buying all those winter squash this weekend, I’ve been inspired to finally hack into them.
And, after a comment from my egg-loving twin Sophia yesterday, I realized that it had been too long since I’d made one of my favorite lunches.
Eggs over grains + veggies. Doesn’t matter what veggies or what grain or what seasoning – just try it!
Barley with Butternut Squash, Apples, and Swiss Chard
- 1 cup quick cooking barley
- 1/4 cup green lentils
- 2 cups water
- 1 slice bacon, diced
- 1-2 cloves garlic, minced
- 1.5- 2 cups butternut squash, peeled, cubed and steamed (I steamed mine in the microwave for 4 minutes, just to soften it up)
- 1/2 large apple, diced
- 2 cups swiss chard, chopped
- 2 scallions, sliced
- salt + pepper to taste
- In sauce pan, bring lentils, barley and 2 cups of water to a boil. Let simmer until barley and lentils are tender.
- Heat pan over medium heat.
- Add diced bacon to skillet and cook until browned. Remove from pan onto papertowel.
- Drop scallions, garlic, and butternut squash to pan, stirring every few minutes until squash is cooked through.
- Put squash mixture in large bowl.
- Add diced apple to pan and cook 2-3 minutes. Remove from pan and add to squash mixture.
- Drop swiss chard in pan and cook 1-2 minutes or until it starts to wilt.
- Mix squash, apple, and chard with the cooked lentils and barley, adding salt and pepper to taste.
- Stir in chopped bacon pieces.
I decided to not do an actual risotto for a few reasons:
1. Regular brown rice would take too long to cook during my lunch break yesterday.
2. I had no white wine or parmesan for the recipe.
3. I just love barley ;)
And it turned out great! I think the combination of the apple and vegetables in this would make a delicious fall risotto, and I hope to try the recipe as written, but I loved how it turned out with the barley, too.
I had this bowl for lunch yesterday – the barley and vegetable mixture topped with 2 over easy eggs.
Today, I’m having almost the same lunch: barley mixture but with some hard boiled eggs since I’m in the office, plus some broccoli.
I’m telling you: runny eggs on whole grains is one of the best combinations I’ve ever had. The egg gives everything such a rich and creamy texture and flavor, meaning you don’t actually have to add butter or cream to the dish – unless you just need it ;).
Any “strange” food combinations you love to eat?
And what’s your favorite way to eat butternut squash? I’m OD’ing on it already, and I love it.
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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.