Thursday, 10 September 2015

Roasted squash with barley groat and vegetables.

Roast squash in olive oil with garlic and red onion.
Sautee onion and garlic, peeled and chopped carrots, green beans and sweetcorn (this was kernals taken off the cob), in a little olive oil.  Add water and simmer gently until veg is nearly done - add shredded kale a little vegetable stock and simmer again until done.  Meanwhile boil groats for 15 minutes, drain and mix with the veg.  Season - quite a lot - add some chopped herbs.
It's an earthy dinner, very filling and good for you.

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