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    You are in: Home / Recipes / African Pearl Barley Pumpkin Pot Recipe
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    African Pearl Barley Pumpkin Pot

    African Pearl Barley Pumpkin Pot. Photo by magpie diner

    1/2 Photos of African Pearl Barley Pumpkin Pot

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on August 23, 2011

      45

      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.

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    • on April 09, 2010

      45

      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.

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    • on November 03, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for African Pearl Barley Pumpkin Pot

    Serving Size: 1 (166 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 460.9
     
    Calories from Fat 38
    35%
    Total Fat 4.2 g
    6%
    Saturated Fat 2.0 g
    10%
    Cholesterol 7.1 mg
    2%
    Sodium 71.9 mg
    2%
    Total Carbohydrate 92.5 g
    30%
    Dietary Fiber 18.4 g
    73%
    Sugars 8.6 g
    34%
    Protein 11.3 g
    22%

    The following items or measurements are not included:

    hokkaido squash

    vegetable broth

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