Is it really Monday again, already? Seriously, the weekends always fly by, especially when you are having fun! I spent time with my mom and brother this weekend, and one of the highlights of the weekend was visiting the Farmers’ Market in Des Moines, IA. I had heard that the Des Moines Farmer’s Market is absolutely awesome, and after having been there, I must agree! I went a little produce-buying crazy (are you surprised?) and bought sweet corn, cherry tomatoes, cucumbers, zucchini, green cabbage, brussel sprouts, onions, and green beans. I think that I am all set for the week! You can never have too many veggies, right?
And speaking of “too many” veggies, I have been at it again! I made my way through another magazine recipe (with adaptations, of course ;)) and this was one veggie-filled meal. Oh, and it was pretty darn delicious, too!
Butternut Squash Barley & Cauliflower Rice Risotto
*Adapted from a recipe in the November 2012 issue of Rachael Ray Magazine.
Servings: 2 to 3
Ingredients
1/4 cup pearled barley
water for cooking barley
4 cups butternut squash, diced
olive oil cooking spray
black pepper
fine sea salt
garlic powder
onion powder
1 small head of cauliflower
water, for cooking
1/2 yellow onion, diced
2 cloves garlic, minced
2/3 cup frozen green peas
3/4 cup vegetable broth
1/8 cup Bragg’s Liquid Aminos (or low-sodium soy sauce)
1 TB dried thyme leaf
black pepper, to taste
sea salt, to taste
Directions
1. Cook barley according to package directions.
2. While barley is cooking, heat oven to 425 degrees F. Line a large baking sheet with foil and spray with olive oil cooking spray. Spread the butternut squash in an even layer on the baking sheet. Spray the butternut squash with olive oil cooking spray and season with sea salt, black pepper, garlic powder, and onion powder. Roast the butternut squash for approximately 15 minutes. Flip the squash and roast an additional 5 to 10 minutes, or until golden brown.
3. While the butternut squash is roasting, “rice” your cauliflower. Place cauliflower florets into a food processor and pulse until it resembles rice. Heat the cauliflower in the microwave for 4 minutes, stir, and then continue heating for an additional 3 minutes.
4. Once the barley is cooked, the butternut squash is roasted, and the cauliflower is riced, line a large skillet with a thin later of water. Heat the water over medium-high heat until very hot. Once hot, lower the heat to medium. Add onion and garlic to the skillet and cook for approximately 6 to 8 minutes, or until softened. Add additional water, as necessary.
5. Stir in frozen peas. Cook an additional 2 to 3 minutes, or until cooked through.
6. Lower the heat to medium low. Add barley, butternut squash, cauliflower, vegetable broth, Liquid Aminos, and remaining seasonings. Stir until well-combined. Heat for approximately 5 minutes, or until warm.
It is no secret that I am slightly obsessed with cauliflower “rice.” This may not be your “traditional” risotto, but I loved the results that I got when I substituted cauliflower rice in place of the rice that was called for in the original recipe. And seriously, roasted butternut squash is pretty much amazing (even though it is not “in season”). Oh, and do not even get me started on green peas. They are definitely one of my favorite vegetables (hence the reason why you see me eating them for snacks in some of my WIAW posts ;)). All of these awesome foods combined into one made for a very delicious and filling dish.
One magazine recipe down…and about a million to go. I think that for every magazine recipe that I make, I add about 3 to 4 more to the pile. Oops! 😉
Have you made any magazine recipes lately?
