Roasting barley gives it a nutty flavour and the kernels become crisp on the outside while staying creamy inside. If you’re short on time, serve it straight out of the pot.
Roasted barley, beetroot and pumpkin bowl
Serves 4
Ingredients
500g pumpkin, cut into wedges
4 large beetroots, peeled and cut into wedges
2 red onions, quartered
¼ cup olive oil
1 tsp each fennel and cumin seeds, crushed (optional)
Salt and milled pepper
1 large onion, chopped
2 cloves garlic, chopped
2 cups pearl barley
3 cups vegetable stock
Handful each toasted pumpkin seeds and walnuts
Basil and watercress (optional), for serving
Method
- Preheat oven ro 180°C.
- Place pumpkin, beetroot and onions on a baking tray.
- Drizzle with oil, then sprinkle with fennel and cumin seeds. Season well.
- Roast for 40-45 minutes until tender.
- Heat oil in a pot and sauté onion until soft.
- Add garlic and fry for another minute. Add barley and stock then boil for 15-18 minutes, stirring regularly until liquid is absorbed and the barley edges are soft.
- Increase oven heat to 220°C.
- Place barley in a single layer on a baking tray with pumpkin seeds and walnuts.
- Drizzle with a little oil and roast for 8 – 1 0 minutes or until crispy, stirring after 5 minutes.
- Spoon barley onto a platter or into bowls and top with warm roasted vegetables.
- Serve with basil and watercress, if you like.
By: Lichelle May
Photography by: Fresh Living magazine
Also read: Pumpkin pecan pie
