One Pot Squash Barley Bowl With Miso
Ingredients
- 1 tablespoon untoasted sesame oil or olive oil
- 1 medium yellow onion, diced
- 1/2 cup pearl barley, soaked in 1 cup of water for 4 hours (or up to 12)
- 1 1/2 pounds kabocha squash (about half of a medium squash), seeded, peeled, and cut into ¾-inch pieces (4 cups)
- 1 teaspoon fine sea salt
- 3 tablespoons mellow or sweet white miso
- 2 cups chopped leafy greens, such as chard, spinach, baby kale, or tatsoi
- 2-inch piece fresh ginger, finely grated
- 1 teaspoon tamari, plus more as needed
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