Zutaten für African Pearl Barley Pumpkin Pot
- 1 cup pearl barley
- 1 medium Hokkaido squash (about 1.5 lbs), peeled and cubed
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 1 medium onion (about 1 cup), diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup chopped dates
- Turmeric Powder
- Cinnamon
- Chili Powder
- Nutmeg
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives
- 1/4 cup raisins
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (or more, to taste)
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Zubereitung von African Pearl Barley Pumpkin Pot
- Preheat oven to 375°F (190°C).
- Clean 1 medium Hokkaido squash (about 1.5 lbs), remove seeds, and cut into 1-inch cubes.
- Dice 1 medium onion (about 1 cup).
- Melt 2 tablespoons of butter in a large, heavy-bottomed pot over medium heat.
- Sauté the diced onions until softened, about 5 minutes.
- Add 1 cup of pearl barley and cook for 2 minutes, stirring frequently.
- Pour in 1/2 cup dry white wine and cook for 2 minutes, allowing the alcohol to evaporate.
- Add 4 cups of vegetable broth (or chicken broth for a richer flavor).
- Add the cubed Hokkaido squash.
- Mince 2 cloves of garlic and add to the pot along with 1/4 cup chopped dates and 1/4 cup raisins.
- Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper (or more, to taste), and salt and pepper to taste.
- Bring to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the barley is tender and the squash is soft.
- Garnish with 2 tablespoons chopped fresh chives before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
34g
Fat
10g
Carbs
30g
