African Pearl Barley Pumpkin Pot Recipes

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PEARL BARLEY CASSEROLE



Pearl Barley Casserole image

This is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don't care for them and often add chopped carrots, red pepper, or grated zucchini.

Provided by Pjaros

Categories     Side Dish     Grain Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 8

3 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped
1 cup pearl barley
1 (8 ounce) package sliced fresh mushrooms
1 green bell pepper, chopped
2 cups chicken broth
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
  • Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 46.5 g, Cholesterol 22.9 mg, Fat 9.6 g, Fiber 9.9 g, Protein 7.7 g, SaturatedFat 5.7 g, Sodium 96.6 mg, Sugar 4.1 g

COMFORTING BARLEY & PUMPKIN BEEF STEW



Comforting Barley & Pumpkin Beef Stew image

There's nothing more comforting than a bowl of beef stew-unless, of course, it's a bowl of steaming hot beef stew loaded with lots and lots of barley. Now this is comfort food at its best-a bowl of stew robust enough to be a meal on its own. Rinsing the barley will help remove any dust, dirt or debris. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 9 servings (3-1/2 quarts).

Number Of Ingredients 14

1/4 cup all-purpose flour
3 tablespoons cornstarch
1-1/2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
1-1/2 pounds beef stew meat
3 tablespoons olive oil
1 large sweet onion, finely chopped
2 cartons (32 ounces each) beef broth
1 can (15 ounces) pumpkin
1 cup medium pearl barley
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
Optional: Additional red pepper flakes and minced fresh parsley

Steps:

  • In a shallow dish, mix flour, cornstarch, 1 teaspoon salt and 1 teaspoon pepper. Add beef, a few pieces at a time, and toss to coat. In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook and stir onion in drippings until tender, 6-8 minutes; add to slow cooker. Stir in broth, pumpkin, barley, thyme, garlic powder and red pepper flakes. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with additional red pepper flakes and parsley.

Nutrition Facts : Calories 211 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 819mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges

AFRICAN PEARL BARLEY PUMPKIN POT



African Pearl Barley Pumpkin Pot image

This is a spicy dish. Perfect for cold and rainy days, because it really warms you. Can also be turned into something Indian by adding chickpeas, potatoes and curry spices.

Provided by Lalaloula

Categories     One Dish Meal

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 14

300 g pearl barley
1 kg hokkaido squash (the peel of this squash is edible)
700 ml vegetable broth
100 ml white wine
2 onions
2 garlic cloves
10 g butter
20 g dates (a good handful should do) or 20 g raisins (a good handful should do)
1 pinch turmeric powder
1/2 teaspoon cinnamon
1 pinch chili powder
1 pinch nutmeg (grated)
salt & pepper
freshly chopped chives, for garnishing

Steps:

  • Clean the hokkaido squash, remove the seeds and cut into dices. Dice the onions as well.
  • Melt the butter in a heavy pot (cast iron goes best). Sweat the onions in it. Add the pearl barley. After some minutes add the white wine. After 2 more mins add the broth.
  • Add the squash. Chopp garlic and dates and add to the pot together with raisins.
  • Add the spices.
  • When squash is tender, garnish with chives and serve.

Nutrition Facts : Calories 461, Fat 4.3, SaturatedFat 2, Cholesterol 7.1, Sodium 71.9, Carbohydrate 92.5, Fiber 18.4, Sugar 8.6, Protein 11.4

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