Last night I was inspired to make this yummy meal for us. It was VERY quick to make and filling too. Ryan mentioned that he was glad I had made barley. I believe it is a grain that I have never prepared before and I realized how sorry I was that I had never prepared it before.
I have been using a lot of kale lately since I have been staying away from broccoli, cauliflower, and cabbage. These happen to be some of my favorite veggies but for a time I have to set them aside for my baby’s health. In the meantime it has caused me to focus on my leafy greens.
Last week I made a soup with leftover turkey using curly kale. It was quite delicious but the flavor is usually a little more bitter when eaten raw. For this dish I used dinosaur kale, which Ryan happened to like a lot better than the curly kale. It is a little more like spinach but coarser but not bitter.
I roasted butternut squash for almost an hour then in the last 15 minutes I added chopped portabella caps. I boiled pre-soaked pearl barley and once the roasted veggies were cooked I tossed them with the cooked barley in a large bowl. I added raw chopped dinosaur kale and dried sweetened cranberries.
If you are looking for a new side dish for the holidays this is definitely a colorful and delicious dish. Hope you try it! Now back to my little one! 😀