African Pearl Barley Pumpkin Pot

Lalaloula's Note:

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.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 3

• 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
• ½ teaspoon cinnamon
• 1 pinch chili powder
• 1 pinch nutmeg (grated)
• salt & pepper
• freshly chopped chives , for garnishing

Directions:

1. Clean the hokkaido squash, remove the seeds and cut into dices. Dice the onions as well.
2. 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.
3. Add the squash. Chopp garlic and dates and add to the pot together with raisins.
4. Add the spices.
5. When squash is tender, garnish with chives and serve.

Reviews

[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.

[Ellen E]

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.

[magpie diner]

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.