Barleyotto with butternut squash

Barleyotto recipeA simple meal before the big christmas dinner tomorrow. Barleyotto with butternut squash, red onions and toasted almonds for crunch. I didn’t measure anything, so here are just a few guidelines. Happy holidays!

If you make too much pearl barley, then cool it in the frige and make this tasty and filling barleyotto breakfast.

  • Pearl barley
  • Butternut squash
  • Red onion
  • Garlic
  • Toasted almonds
  • Heavy cream
  • White vinegar
  • Olive oil
  1. Boil pearl barley according to instructions.
  2. Cut and slice butternut squash, red onion and garlic. Cook on a pan with olive oil until tender.
  3. Toss the butternut squash and red onions with the cooked barley and add a splash of whipped cream and a dash of vinegar. Stir while heating briefly in a pot.
  4. Season, sprinkle with coarsely chopped almonds and serve.
  5. If you must have meat, then serve with sliced chicken.

Coming up soon rice krispie bars with baobab powder – a new (to me) powerful super food.

 

 

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