Prep 20 mins
Cook 25 mins
This is a spicy dish. Perfect for cold and rainy days, because it really warms you. Can also be turned into something Indian by adding chickpeas, potatoes and curry spices.
- 300 g pearl barley
- 1 kg hokkaido squash (the peel of this squash is edible)
- 700 ml vegetable broth
- 100 ml white wine
- 2 onions
- 2 garlic cloves
- 10 g butter
- 20 g dates (a good handful should do) or 20 g raisins (a good handful should do)
- 1 pinch turmeric powder
- 1⁄2 teaspoon cinnamon
- 1 pinch chili powder
- 1 pinch nutmeg (grated)
- salt & pepper
- freshly chopped chives, for garnishing
- Clean the hokkaido squash, remove the seeds and cut into dices. Dice the onions as well.
- Melt the butter in a heavy pot (cast iron goes best). Sweat the onions in it. Add the pearl barley. After some minutes add the white wine. After 2 more mins add the broth.
- Add the squash. Chopp garlic and dates and add to the pot together with raisins.
- Add the spices.
- When squash is tender, garnish with chives and serve.
Loved this recipe, i have never used pearl barley before and so glad i have now as its a great alternative to rice. I loved the texture it gave, was very fulling and cheap to make. I just used normal pumpkin that i had on hand. I Would make this again.
This didn't knock my socks off so I'm not giving it 5 stars but I do like it a lot. I used a big old Jack-o-lantern type pumpkin and used pot barley instead of pearl for the added nutrition. I had to change the method quite a bit because I was using pre-cooked barley. I sweated the onion and garlic together then set it aside. I cooked the pumpkin adding the spices part way through. When the pumpkin was partially cooked I added back the onions and garlic and added the barley and raisins. When it started to dry out a bit, I added some apple juice (didn't have any broth or wine in the house). Thanks for the recipe Loula, it's a keeper.
I really liked this as well - thanks Loula! Made for Veg Swap. It's sort of like a barley risotto. I'm not familiar with hokkaido squash, but think it quite resembles pumpkin, except for the rind. I just happened to have a pumpkin on hand, spared a jack-o-lantern demise - so it was perfect timing for this. I used dates, but I think raisins would be better...will try that next time. Aside from cutting the squash, this is nice and easy to throw together and a great main or side.