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African Pearl Barley Pumpkin Pot

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Ingredients

Adjust Servings:
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
1/2 teaspoon cinnamon
1 pinch chili powder
1 pinch nutmeg (grated)
salt & pepper
freshly chopped chives, for garnishing

Nutritional information

461
Calories
38 g
Calories From Fat
4.3 g
Total Fat
2 g
Saturated Fat
7.1 mg
Cholesterol
71.9 mg
Sodium
92.5 g
Carbs
18.4 g
Dietary Fiber
8.6 g
Sugars
11.4 g
Protein
166g
Serving Size

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African Pearl Barley Pumpkin Pot

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    Cuisine:

    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.

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    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.

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    Carter Bell

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