Folks with a gluten intolerance can swap in quinoa here. Just adjust the cooking time according to your chosen grain’s specifications.
Ingredients
2 tablespoons olive oil (or butter)
1 medium yellow onion, chopped
A few baby shallots, or two large shallots, quartered with stem intact
1 pound pearl barley
2 cups vegetable stock
1 cup water
1 medium-large kombucha squash, skinned, chopped and roasted
Directions
Cover barley with water and soak overnight.
Preheat oven to 350. In deep, oven-proof saute pan, heat oil until shimmery. Add onion and cook until soft, about 5 minutes. Stir in barley to coat. Spread barley evenly in pan, stud with shallots, and add vegetable stock and water. Cover loosely with aluminum foil and bake until barley is crispy on top and soft in the middle, about 45 minutes, adding more water if necessary. Toss with squash. For best results, serve barley underneath pork, letting juices and mustard sauce run all through the barley.
