Usuba
Pearl Barley with Pumpkin and Beans
A hearty pearl barley dish with vegetables and spices. The grain is roasted until fragrant with a nutty aroma, then stewed with pumpkin, beans, and aromatic herbs. Works well as a side dish or a standalone main course.
- Total
- 60 min
- Standard serving
- 269.5 g
Ingredients
Total 8
Instructions
- 1
Step 1
Rinse the pearl barley and let the water drain. In a heated pan, toast the cereal until it has a nutty aroma.
Pour water in a 2:1 ratio, bring to a boil. Reduce heat and simmer for 45–50 minutes until cooked through. Monitor the water level and add more as needed.
- 2
Step 2
Finely chop the onion and garlic. Peel the pumpkin and cut it into medium cubes.
In a dry pan, fry the onion, garlic and pumpkin. Add the green beans, salt, pepper and sprinkle with curry.
Stew the vegetables for 7–10 minutes, stirring occasionally, until cooked through.
3–5 minutes before the pearl barley is ready, add the vegetables to the pot and stir.
Sprinkle the finished dish with chopped parsley and dill. Serve hot.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
