Made this last night and it was really tasty, might help some of you dudes trying to woo a veggie lass 
1 butternut squash
2 leeks, thickly sliced
2 cloves of garlic, sliced
2 carrots, grated
1 packet of cherry/plum tomatoes
200g of button chestnut/mini portabello mushrooms, quartered
150g of pearl barley / wheat berries
150g of wild / red rice (red rice is much cheaper)
80g grated grana padano cheese
Butter
Oil
Thyme
Parsley
300ml vegetable stock
Preheat oven to 200ºC
Cut up the squash in to even sized chunks, put in roasting dish, drizzle with oil, stir to coat, then add some thyme.
Rinse the barley and rice with cold water.
Cook the squash in the oven for 30-40 minutes depending on how thick your chunk are. Stir halfway, and add the tomatoes for the final 10 minutes, stirring again. Turn the oven off and leave squash in to keep warm.
Boil water in a large pot (I used my huge stock pot), add a vegetable stock cube for extra flavour if you like, and cook the rice and barley (should take around 30 minutes, do at the same time as roasting the squash). Drain and leave on the side.
In the same pot, add some oil and a nice big tablespoon of butter on a medium heat. Once melted, add the leeks and garlic and cook for 5 minutes. The add the mushrooms and some thyme, cooking until most of the moisture from the mushrooms has cooked away.
Add the carrot and cook for 2 minutes, then add the rice, barley and stock. Cook for another 5 minutes of a med/low heat.
Add some parsley, another spoon of butter, most of the cheese, the squash and tomatoes, then stir to warm through.
Serve with the left over cheese sprinkled on the top.
Will serve 4, and I can't wait for lunch to have the leftovers
1 butternut squash
2 leeks, thickly sliced
2 cloves of garlic, sliced
2 carrots, grated
1 packet of cherry/plum tomatoes
200g of button chestnut/mini portabello mushrooms, quartered
150g of pearl barley / wheat berries
150g of wild / red rice (red rice is much cheaper)
80g grated grana padano cheese
Butter
Oil
Thyme
Parsley
300ml vegetable stock
Preheat oven to 200ºC
Cut up the squash in to even sized chunks, put in roasting dish, drizzle with oil, stir to coat, then add some thyme.
Rinse the barley and rice with cold water.
Cook the squash in the oven for 30-40 minutes depending on how thick your chunk are. Stir halfway, and add the tomatoes for the final 10 minutes, stirring again. Turn the oven off and leave squash in to keep warm.
Boil water in a large pot (I used my huge stock pot), add a vegetable stock cube for extra flavour if you like, and cook the rice and barley (should take around 30 minutes, do at the same time as roasting the squash). Drain and leave on the side.
In the same pot, add some oil and a nice big tablespoon of butter on a medium heat. Once melted, add the leeks and garlic and cook for 5 minutes. The add the mushrooms and some thyme, cooking until most of the moisture from the mushrooms has cooked away.
Add the carrot and cook for 2 minutes, then add the rice, barley and stock. Cook for another 5 minutes of a med/low heat.
Add some parsley, another spoon of butter, most of the cheese, the squash and tomatoes, then stir to warm through.
Serve with the left over cheese sprinkled on the top.
Will serve 4, and I can't wait for lunch to have the leftovers