Barley, lentil and butternut casserole
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- Phillippa Cheifitz
- 4 - 6
- Easy
- 20 minutes
- 1 hour, plus barley cooking time
- Ken Forrester Chenin Blanc Reserve 2011
Ingredients
- 200 g butternut, diced
- 1/3 cup olive oil
- 1 small onion, chopped
- 2 shallots, chopped
- 4 cloves garlic, sliced
- 30 g unsalted butter
- 1/2 t ground coriander
- 1 t caraway seeds
- 1/2 t fennel seeds
- 1 x 150 g shiitake mushrooms, sliced
- 300 g cooked pearl barley
- 1 x 400 g lentils, drained
- 70 g Parmesan, plus extra for serving
- 1 T Italian parsley, chopped
- 1/3 cup cream
- 120 g breadcrumbs
- Sea salt and freshly ground black pepper, to taste
- Green salad, for serving
Cooking Instructions
Preheat the oven to 180°C.
Place the butternut in an ovenproof dish and drizzle with 2 T olive oil. Roast for 20 minutes, or until soft but still firm.
Fry the onion, shallots and garlic in the remaining olive oil until soft. Add the butter and allow the onions to brown a little more, then add the coriander, caraway and fennel seeds and fry until they start to pop. Add the mushrooms and fry until soft.
Once the butternut is cooked, mix with the fried ingredients and the barley, lentils, cheese, parsley, cream and breadcrumbs.
Season to taste and transfer to an ovenproof dish. Bake for 30 to 40 minutes until brown and crisp. Sprinkle with Parmesan and serve with a green salad.
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