African Pearl Barley Pumpkin Pot Recipe

Name: African Pearl Barley Pumpkin Pot
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 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 (quantity not specified in recipe sources); Cinnamon (quantity not specified in recipe sources); Chili Powder (quantity not specified in recipe sources); Nutmeg (quantity not specified in recipe sources); 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)

Warm up on chilly days with this spicy African Pearl Barley Pumpkin Pot! This hearty and flavorful dish combines tender pumpkin, chewy pearl barley, and aromatic spices for a truly satisfying meal. Perfect for a cozy night in, this recipe is easily adaptable – add chickpeas, potatoes, and curry spices for an Indian twist! Get ready for a taste sensation.

Prep Time 20 mins

Cook Time 45 mins

Calories 461 kcal

Protein 22g

Rating 4.6 (5 Reviews)

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Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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 (quantity not specified in recipe sources)
Cinnamon (quantity not specified in recipe sources)
Chili Powder (quantity not specified in recipe sources)
Nutmeg (quantity not specified in recipe sources)
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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How to Make 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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish African Fall Vegan Vegetarian Winter Grains Dietary One Dish Meal Seasonal Pasta Rice And Grains