Recipe by Lalaloula
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.
Top Review by BluePumkin
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.
- 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
Directions See How It's Made
- 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.