Super Simple Pumpkin-Ginger Barley Pilaf (Vegan)

Total Time
Prep 5 mins
Cook 30 mins

Labor-intensive barley? Not on my watch! And I love the millions of non-pie uses for pumpkin, this is yummy, filling, healthy, and has a little bite. Wanna use fresh ginger (or the dried root pieces sold in ethnic grocery stores) for extra bite? Grate/grind up a piece about 3 inches (7-8 cm) long.

Ingredients Nutrition


  1. Rinse and sort through your barley to pick out any rocks, twigs, etc. and while you're doing so, salt 2 1/2 cups water with the celery salt, and bring it to a boil.
  2. Turn the heat off once it's boiling. Make your sauce by first whisking the pumpkin and olive oil into the water, then adding the ginger, white pepper, and a little nutmeg and whisk until the pot is totally orange with no dry spices floating at the top.
  3. Turn the heat back on low to medium-low, and add the barley.
  4. Loosely cover and let cook for about 20-30 minutes if using quick-cooking barley, about 40-45 minutes if using traditional barley, stir a few times throughout the cooking to make sure it's not sticking to the bottom of the pot or if it takes less time to fully cook. I used normal storebrand traditional barley pearls and it only took 25 minutes to fully absorb.


Most Helpful

What a GREAT combination of ingredients! I just read how Barley can lower cholesterol without creating gas, like other fiber rich foods. Plus, Barley is so delicious.
Thank You SO much for sharing this recipe!

pmegeed August 09, 2010

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