In the June Kitchen

20 June 2013
Written by Kath Irvine | Images by Kath Irvine
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It stores well (no preserving required hallelujah), and is so damn versatile I celebrate the excess (unlike zuchinnis for instance). I always steam or roast extra when I’m cooking and then it’s ready to add to scones, breads, cakes and pies. Don’t be locked into mash having to be potato – steam then mash your pumpkin with lots of butter, pepper and salt. Oh lalala.


Today I am sharing a roast pumpkin and barley pilaf recipe with you. You could change the barley for brown rice if you wanted, but I just love the nuttiness of the barley. A strengthening lunch for an outside worker on a winter’s day.

Roast Pumpkin and Barley Pilaf

400g pumpkin, cut into chunks
2T butter
1 small onion, sliced
1 cup pearl barley
1T fresh sage, fine sliced
1 tsp salt
Pepper
4 cups homemade chicken stock (or vegie stock)
1 cup parsley, chopped up
½ cup toasted seeds or nuts

  • Heat the oven to 200C
  • Rub some olive oil into your pumpkin and bake for about 45mins – until the pumpkin can be pierced with a knife (don’t let it go mushy).
  • Reduce the oven to 180C and butter a casserole dish.
  • Melt the butter in a small pan and slowly cook the onions till they go a bit jammy. Add the barley and cook for a few minutes until it goes golden. Season with sage and salt and cook for another minute.
  • Add the pumpkin, lots of pepper and put into the casserole dish.
  • Warm the stock in a pan and pour into the casserole. Add the parsley and seeds or nuts and stir a little.
  • Bake for an hour, stirring once halfway through. Cook until the barley is tender (don’t be afraid to add more warm stock)

 

In the Orchard
In the Vege Patch


 

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