CATALOG
Breakfast
Breakfast Burrito Recipes Crepe Recipes French Toast Recipes Granola Recipes Porridge Recipes Quiche Recipes Breakfast Casserole Recipes Breakfast Egg Recipes Frittata Recipes Waffle Recipes
Lunch
Healthy Lunch Recipes Sandwich Wraps and Roll-Up Recipes Sandwich Recipes School Lunch Ideas and Recipes Soup
Dinner
Chicken Recipes Pasta and Noodle Recipes Ground Beef Recipes Pork Recipes Turkey Recipes Seafood Recipes Shrimp Recipes Chicken Breast Recipes Beef Recipes
Desserts
Pies Cakes Jam Ice cream Fruit Dip Recipes Cheesecake Recipes Cookie Recipes Frosting and Icing Recipes Peach Cobbler Recipes Pineapple Upside-Down Cake Recipes Carrot Cake Recipes Chocolate Cake Recipes Cupcake Recipes Pound Cake Recipes Sugar-Free Dessert Recipes
Drinks
Bloody Mary Recipes Coffee Drinks Recipes Margarita Recipes Punch Recipes Smoothie Recipes Cocktail Recipes Jell-o Shot Recipes Martini Recipes Sangria Recipes
Salads
Chicken Salad Recipes Cucumber Salad Recipes Fruit Salad Recipes Potato Salad Recipes Tuna Salad Recipes Coleslaw Recipes Egg Salad Recipes Pasta Salad Recipes Spinach Salad Recipes
Diet and Healthy Recipes
Diabetic Recipes Keto Diet Recipes Low-Carb Recipes Low Fat Recipes Mediterranean Diet Recipes Gluten-Free Recipes Low Calorie Recipes Low Cholesterol Recipes Low-Sodium Recipes
World cuisines
Turkish cuisine
 Belarusian cuisine
 Scottish cuisine
 Austrian cuisine
 Ukrainian cuisine
 Uzbek cuisine
 Indian cuisine
 Armenian cuisine
 Japanese cuisine
 Tatar cuisine
 Thai cuisine
 American cuisine
 -- All cuisines --
Articles
2020-08-13 / test@t

Pearl barley with butternut pumpkin

This is a recipe for lean and vegetarian cuisine. It is suitable for any of the four posts, because there is no fish here. For it, pumpkin of the Muscat de Provence variety is used, the high taste of which gives the dish richness and freshness. The spices in the recipe can vary: Provencal herbs are also suitable, but you can also make with curry, turmeric in an oriental way, or suneli hops or other spices of your choice. The main thing is not to interrupt the taste of the dish ... A lot has already been written about the benefits of barley. In general, simple and tasty

Pearl barley with butternut pumpkin
Ingredients
  • pearl barley 1 glass (s)
  • pumpkin Muscat de Provence 400-500 g
  • red onion 1 pc.
  • young garlic with feathers 1 bunch (s)
  • dill, parsley 1 bunch (s)
  • vegetable oil for frying 3-4 tbsp.
  • Extra Virgin olive oil 2 tbsp
  • rosemary leaves 1 pinch (s)
  • hops-suneli 1 pinch (s)
  • sumac (optional) 1 tbsp
  • pink pepper 1 pinch (s)
  • salt, sugar - to taste

STEP-BY-STEP COOKING RECIPE

Step 1
horoughly rinse the glass
Thoroughly rinse the glass of pearl barley, first with warm and finally with cold water. Fill with 2 glasses of cold water, bring to a boil, reduce the temperature to a minimum, but so that there is movement, and put a pinch of salt and 1 tbsp. olive oil, cook under a closed lid for about 20-30 minutes, stirring occasionally. The pearl barley should be almost ready. At the end of cooking, pour another 1 tbsp. olive oil. We will bring it when stewing with pumpkin.
Step 2
hile the groats are boili
While the groats are boiling, finely chop the young garlic along with the stalks. All this will be extinguished, however, it is better to cut off too tough old stems.
Step 3
ut the red onion into hal
Cut the red onion into half rings. The photo shows that the garlic stalks are finely chopped enough, and the onion, on the contrary, does not become smaller, this diversifies the texture of our modest dish :)
Step 4
our refined oil into a pr
Pour refined oil into a preheated frying pan with high sides. In principle, you can do everything on olive, it is not prohibited :) Fry the onion quickly, add the greens of garlic. Everything is literally 5 minutes.
Step 5
e cut the pumpkin into cu
We cut the pumpkin into cubes, removing the seeds and skins ... Or use the frozen one. I think it is clear that young garlic and butternut pumpkin varieties do not ripen at the same time, so I use my blanks from the freezer :)
Step 6
dd the pumpkin to the oni
Add the pumpkin to the onion and garlic, cover with a lid for 5 minutes, lowering the temperature, so that the pumpkin itself will move away from hibernation. Then fry with the lid open, add rosemary and add the temperature, stirring, allowing excess moisture to evaporate and begin to caramelize slightly pumpkin.
Step 7
dd about a glass of boili
Add about a glass of boiling water, ready-made barley, suneli hops or other spices to your taste, mix. Simmer for about 15 minutes. over low heat under a closed lid, allowing the pearl barley to be saturated with vegetable juices and spices. We make sure that it does not burn, add a little boiling water if necessary.
Step 8
ou can mash the pumpkin a
You can mash the pumpkin a little with a fork, so that it envelops the rump (that's how I like it) like risotto perlotto, or you can keep the cubes intact. This pumpkin variety has a dense flesh and holds its shape well during heat treatment, while maintaining its inner softness. The main thing is to feel the moment so that it does not turn into mashed potatoes at all :) At the end, if you wish, add sumac, it will give the sweet pumpkin a mild sourness with an oriental note and enrich the color. When served, it is also sometimes served along the edge of the dish. Dill and parsley when served as desired.
Servings
3
Catalog

Tags

pumpkin, pearl barley, pearl barley with vegetables,

Categories

Porridge Recipes,
See more