African Pearl Barley Pumpkin Pot Recipe

Ingredients for African Pearl Barley Pumpkin Pot

• 1 cup pearl barley
• 1 medium Hokkaido squash (about 1.5 lbs)
• Vegetable Broth
• 1/2 cup dry white wine
• 1 medium onion (about 1 cup, diced)
• Garlic Cloves
• 2 tablespoons butter
• 1/4 cup chopped dates
• Turmeric Powder
• Cinnamon
• Chili Powder
• Nutmeg
• Salt & Pepper
• 2 tablespoons chopped fresh chives

How to Make African Pearl Barley Pumpkin Pot

1. Preheat oven to 375°F (190°C).
2. Clean 1 medium Hokkaido squash (about 1.5 lbs), remove seeds, and cut into 1-inch cubes.
3. Dice 1 medium onion (about 1 cup).
4. Melt 2 tablespoons of butter in a large, heavy-bottomed pot over medium heat.
5. Sauté the diced onions until softened, about 5 minutes.
6. Add 1 cup of pearl barley and cook for 2 minutes, stirring frequently.
7. Pour in 1/2 cup dry white wine and cook for 2 minutes, allowing the alcohol to evaporate.
8. Add 4 cups of vegetable broth (or chicken broth for a richer flavor).
9. Add the cubed Hokkaido squash.
10. Mince 2 cloves of garlic and add to the pot along with 1/4 cup chopped dates and 1/4 cup raisins.
11. 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.
12. 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.
13. Garnish with 2 tablespoons chopped fresh chives before serving.