In A Nutshell | EH Nutrition

“Nuts are so much more than a happy hour snack” reads the inside cover on a “must have” new cookbook by my friend and talented Chef Cara Tannenbaum. In A Nutshell proves this with scores of delicious, easy to follow recipes that feature 16 nut/seed varieties in dishes from dips to soups to entrees to desserts. With gorgeous photos to inspire you, these creative dishes are the perfect way to incorporate more nuts into your day.

Barley "Risotto" with Squash, Kale & Pumpkin Seeds has been specially selected for EH Nutrition by Chef Cara, spotlighting the best of what autumn has to offer.

Barley “Risotto” with Squash, Kale and Pumpkin Seeds

4 tablespoons olive oil, divided
1 large onion, peeled and diced
2 garlic cloves, finely chopped
2 cups pearl barley
6 cups chicken stock or vegetable stock
¼ cup dry white cooking wine
2 large cleaned and dried bunches kale, approximately 1 pound, tough stems removed and leaves roughly chopped
1 medium butter nut squash, peeled, seeds removed and flesh cubed into 1 inch pieces
1 cup pumpkin seeds
3 tablespoons chopped fresh sage
1 cup freshly grated parmesan cheese
Salt and pepper to taste

In a large heavy deep sided sauté pan over medium heat, add 2 tablespoons olive oil. Add onion and garlic, sautéing until the onions are semi-transparent, about 3 minutes. Add the barley and stir until well coated another 3 minutes.

While onion and barley mixture is cooking, warm stock until simmering in a separate 2-quart saucepan.

Pour 1 cup simmering stock into barley mixture and stir until most of the liquid is absorbed. Continue cooking and adding stock 1 cup at a time. Wait until the majority of the liquid has been absorbed before adding the next cup and make sure to stir continuously. Add the white wine with the last addition of stock. Barley will be finished when it is slightly firm in the center, most of the liquid has been absorbed and it appears a bit “creamy”.

4. While the barley is cooking, in a large sauté pan, heat 1 tablespoon of olive oil over medium heat.

Carefully add kale, season with salt and stir. Cook until kale is wilted and soft, about 5 minutes. If all the kale doesn’t fit, cook it in batches. Set aside in a medium bowl and reserve.

Heat remaining tablespoon of olive oil in the same sauté pan over medium heat and the cubed squash. Stir and season lightly with salt, cooking until the squash softens, is tender all the way through and is golden on the edges, about 7 minutes. Add the pumpkin seeds to toast lightly. Transfer to the bowl with the kale.

After the barley is cooked, add the kale, squash, pumpkin seeds, sage and parmesan cheese. Season with salt and pepper and serve immediately.

Serves 8 as a first course and or 4 main course