What you'll be getting:

Per Serving

120 g par cooked barley *

150 g roasted butternut squash and tempeh

50 g kale and onions

1/2 c butternut squash broth (coconut milk, roasted butternut squash, pumpkin, fines herbes, nutritional yeast, salt, pepper) 

*wild rice substituted for barley for gluten-free diets

Preheat oven to 425 degrees.

Place the squash and tempeh on the sheet pan, spread them out a bit so that they can cook more evenly. 

After the squash goes in the oven, begin heating your pan for the risotto. When the pan is hot, add the onions and kale. Cook for a couple of minutes. (until the timer reads 15 minutes on it)

Mix the barley and the kale together, then add the butternut squash broth. 

Let the barley cook with the squash for the remaining time on the timer. (should be about 13-12 minutes) When the timer goes off, pull everything from the oven. 

Add the butternut squash and tempeh to the risotto. 

When the oven reaches 425, place the sheet pan in the oven. Set a timer for 20 minutes. 

When your timer has 15 minutes remaining, add the barley to your pan. 

Mix together the barley and the broth and then place a lid on the pan and place in the oven next to the squash. 

Add 1/4-1/2 c water per serving to the barley to loosen it up a bit and to make it a bit creamier. 

Mix everything together and then it is ready to plate. From start to finish this dinner takes less than 25 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630