Pumpkin and pearl barley

Author: Simon Aughton Status: published Published: Dec 06,2009 license cc-by-sa tags: recipe, onion, orange, pumpkin, parsley, bacon, squash, parmesan cheese, pearl barley, vegetable stock, 0   Share on Facebook Share on Twitter

The first time I’ve ever cooked pearl barley (I hated it when I was a child) and I couldn’t be happier with the result. This recipe was very loosely based on the instructions on the side of the barley pack. Fry bacon lardons with a chopped onion till the onion starts to soften and go translucent. Add diced pumpkin (three quarters of onion squash in this case) and 100g of dried pearl barley, followed by 1.5 litres of vegetable stock. Season and simmer, stirring occasionally, for about an hour and a half—until the barley is soft but still has some bite. Stir in chopped parsley and grated parmesan. Check the seasoning and serve.

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