Super Simple Pumpkin-Ginger Barley Pilaf (Vegan) – a delicious recipe with barley, water, pumpkin puree, olive oil, celery salt, ginger powder. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Rinse and sort through your barley to pick out any rocks, twigs, etc.
2
and while you're doing so, salt 2 1/2 cups water with the celery salt, and bring it to a boil.
3
Turn the heat off once it's boiling.
4
Make your sauce by first whisking the pumpkin and olive oil into the water, then adding the ginger, white pepper, and a little nutmeg and whisk until the pot is totally orange with no dry spices floating at the top.
5
Turn the heat back on low to medium-low, and add the barley.
6
Loosely cover and let cook for about 20-30 minutes if using quick-cooking barley, about 40-45 minutes if using traditional barley, stir a few times throughout the cooking to make sure it's not sticking to the bottom of the pot or if it takes less time to fully cook.
7
I used normal storebrand traditional barley pearls and it only took 25 minutes to fully absorb.
24
kcal
Calories
3
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup pearled barley (can use trad. or quick-cook), 2 ½ cups water, 1 cup pumpkin puree, 2 teaspoons olive oil, and more.
Yes, Super Simple Pumpkin-Ginger Barley Pilaf (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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