Recipe

Barley pilaf with pumpkin and feta

Here’s a great vegetable meal. Serve it with a green vegetable, like broccoli, tossed with a little garlic, olive oil and a smattering of parmesan, and either baked tomatoes or a green salad.

Mar 31, 2011 1:00pm
  • 1 hr 5 mins cooking
  • Serves 4
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Ingredients

Barley pilaf with pumpkin and feta
  • 1 medium-sized onion, peeled and chopped
  • 1 clove garlic, peeled and crushed
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 1 cup pearl barley
  • 1 cup chicken stock
  • 300 millilitre water
  • 200 gram canned crushed or chopped tomatoes
  • salt
  • 500 gram grey-skinned (crown) pumpkin, skin and seeds removed, roughly cubed
  • 1 tablespoon chopped rosemary
  • 150 gram feta, sliced or crumbled
  • smoked paprika, for dusting

Method

Barley pilaf with pumpkin and feta
  • 1
    Cook the onion and garlic in a small covered saucepan with 1 tablespoon oil and 1 tablespoon butter for 7-10 minutes until translucent and tender.
  • 2
    Put the pearl barley in a sieve and rinse under running water until the water runs clear. Add to the pan and cook for 1 minute, stirring, then add the chicken stock, water and canned tomatoes.
  • 3
    Bring to a gentle boil, then cover the pan and cook very gently for 40 minutes, or until the pearl barley is tender but retaining a little chewiness. Season with ½ teaspoon salt.
  • 4
    Heat the remaining oil and butter in a medium-sized frying pan over a medium heat. Add the pumpkin, cover and cook gently for about 15 minutes or until just tender, tossing carefully once or twice during cooking. Stir in the rosemary towards the end of the cooking time.
  • 5
    Ladle the pearl barley into hot bowls and top with the pumpkin and feta. Dust with paprika and serve.

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