Super Simple Pumpkin-Ginger Barley Pilaf (Vegan) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Labor-intensive barley? Not on my watch! And I love the millions of non-pie uses for pumpkin, this is yummy, filling, healthy, and has a little bite. Wanna use fresh ginger (or the dried root pieces sold in ethnic grocery stores) for extra bite? Grate/grind up a piece about 3 inches (7-8 cm) long. Ingredients:
1 cup pearled barley (can use trad. or quick-cook) |
2 1/2 cups water |
1 cup pumpkin puree |
2 teaspoons olive oil |
1/4 teaspoon celery salt |
1 1/2 teaspoons ginger powder |
1/2 teaspoon nutmeg |
1/4 teaspoon ground white pepper |
Directions:
1. Rinse and sort through your barley to pick out any rocks, twigs, etc. and while you're doing so, salt 2 1/2 cups water with the celery salt, and bring it to a boil.
2. Turn the heat off once it's boiling. Make your sauce by first whisking the pumpkin and olive oil into the water, then adding the ginger, white pepper, and a little nutmeg and whisk until the pot is totally orange with no dry spices floating at the top.
3. Turn the heat back on low to medium-low, and add the barley.
4. Loosely cover and let cook for about 20-30 minutes if using quick-cooking barley, about 40-45 minutes if using traditional barley, stir a few times throughout the cooking to make sure it's not sticking to the bottom of the pot or if it takes less time to fully cook. I used normal storebrand traditional barley pearls and it only took 25 minutes to fully absorb.
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