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Nutrition Facts
Serving Size 1 (221g) Recipe makes 3 servings The following items or measurements are not included below: hokkaido squash vegetable broth
Calories 463
Calories from Fat 38		(8%)
Amount Per Serving		%DV
	Total Fat 4.3g	6%
	Saturated Fat 2.0g	10%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 53mg		2%
Potassium 504mg		14%
Total Carbohydrate 93.1g		31%
	Dietary Fiber 18.1g	72%
	Sugars 8.7g
Protein 11.2g		22%
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African Pearl Barley Pumpkin Pot

Recipe #336166 | 45 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Lalaloula
Nov 10, 2008

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.

SERVES 3 -4 (change servings and units)

Ingredients

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 or 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

Directions

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

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Featured Reviews for This Recipe

From: magpie diner

On Nov 3, 2009

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.

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From: katew

On Aug 19, 2009

We loved this Loula ! I used sweet potato instead of squash and left out the dried fruit just due to personal taste.It went beautifully as a side to chicken .I had it at lunch and there was nearly none left for DD to have for dinner after college. Made for Holiday Tag.

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From: Bromleygirl

On Nov 30, 2008

Really delicious warming vegetarien stew for winter. I subbed a butternut squash for the hokkaido, added more vegetables and increased the seasoning accordingly. I've never used pearl barley outside of soup mixes but this has converted me. Thanks!

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