Ingredients
-
300
-
1
-
700
-
100
-
2
-
2
-
10
-
20
-
1
-
1/2
-
1
-
1
-
-
-
Directions
African Pearl Barley Pumpkin Pot, 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 , 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 , This didn’t knock my socks off so I’m not giving it 5 stars but I do like it a lot 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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Steps
|
1
Done
|
Clean the Hokkaido Squash, Remove the Seeds and Cut Into Dices. Dice the Onions as Well. |
|
2
Done
|
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
Done
|
Add the Squash. Chopp Garlic and Dates and Add to the Pot Together With Raisins. |
|
4
Done
|
Add the Spices. |
|
5
Done
|
When Squash Is Tender, Garnish With Chives and Serve. |
