African Pearl Barley Pumpkin Pot |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 (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 |
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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