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