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Barley-otto Recipe




  • 1 small butternut squash
  • 3tbsp olive oil
  • 250g pearl barley
  • 200g mushrooms
  • 300g tomatoes
  • 4 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • 1 sprig of sage
  • 2 springs of rosemary
  • 1 bay leaf
  • juice of 1 lemon
  • 40g butter
  • salt and freshly ground pepper


1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Peel the squash and cut the flesh into 1cm cubes. Place in a roasting tin and mix with 1tbsp of the olive oil and some salt and black pepper. Bake in the oven for 10 minutes.

3. Meanwhile, rinse the barley in cold water until the water runs clear. Boil in plenty of salted water for 20-25 minutes or until tender. Drain and set aside.

4. Chop the mushrooms and tomatoes into chunks. Add the rest of the olive oil in a big sauté pan and sauté the garlic, shallot, sage, rosemary and bay leaf for 3-4 minutes. Add the mushrooms and tomatoes and sauté for 5 minutes.

5. Add the boiled barley, baked butternut squash, lemon juice, butter and some salt and pepper. Stir and let it simmer for 5 minutes.

6. Serve with a green salad.

Recipe courtesy of Eat Nordic, Ryland Peters and Small


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