African Pearl Barley Pumpkin Pot Recipe

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African Pearl Barley Pumpkin Pot
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Ingredients:

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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 863.44 Kcal (3615 kJ)
Calories from fat 341.1 Kcal
% Daily Value*
Total Fat 37.9g 58%
Cholesterol 6.28mg 2%
Sodium 482.64mg 20%
Potassium 625.59mg 13%
Total Carbs 112.56g 38%
Sugars 8.36g 33%
Dietary Fiber 15.36g 61%
Protein 16.61g 33%
Vitamin C 6.2mg 10%
Iron 4.1mg 23%
Calcium 62.6mg 6%
Amount Per 100 g
Calories 170.87 Kcal (715 kJ)
Calories from fat 67.5 Kcal
% Daily Value*
Total Fat 7.5g 58%
Cholesterol 1.24mg 2%
Sodium 95.51mg 20%
Potassium 123.8mg 13%
Total Carbs 22.28g 38%
Sugars 1.66g 33%
Dietary Fiber 3.04g 61%
Protein 3.29g 33%
Vitamin C 1.2mg 10%
Iron 0.8mg 23%
Calcium 12.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.6
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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