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.
- 1 cup pearled barley (can use trad. or quick-cook)
- 2 1⁄2 cups water
- 1 cup pumpkin puree
- 2 teaspoons olive oil
- 1⁄4 teaspoon celery salt
- 1 1⁄2 teaspoons ginger powder
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon ground white pepper
- 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.
- 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.
- Turn the heat back on low to medium-low, and add the barley.
- 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.
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!