Pearl barley with pumpkin and beans
2 servings
60 minutes
Barley with pumpkin and beans is a warm and soulful dish of Russian cuisine that combines simplicity and health benefits. The barley grain, processed to a nutty aroma, acquires a rich, slightly sweet taste thanks to the pumpkin and carrots. Green beans add freshness and tenderness, while curry provides a light spiciness. The dish is not only hearty but also rich in fiber and vitamins, making it perfect for an autumn or winter dinner. A unique feature of this porridge is its versatility: it can be a standalone dish or a side to meat, complemented with greens for freshness. Historically, barley was the staple of peasant tables, while the addition of pumpkin and spices is a modern interpretation of traditions. This dish fills the home with coziness and warms on cold days.
1
Rinse the pearl barley and let the water drain. In a hot pan, fry the grain until it smells like nuts, then add water (2:1), bring to a boil, and simmer on low heat for 45-50 minutes until ready. Monitor the water level and add more if necessary.
- Pearl barley: 100 g
- Green beans (string beans): 120 g
- Pumpkin: 160 g
- Onion: 1 piece
- Garlic: 1 clove
2
Finely chop the onion and garlic. Peel and dice the pumpkin and carrot into medium cubes. Sauté the onion, carrot, and garlic in a dry pan, add the pumpkin and beans, season with salt and pepper to taste, add curry powder, and simmer for 7–10 minutes, stirring occasionally. Add the cooked vegetables to the pearl barley 3–5 minutes before it's done, and simmer. Sprinkle the finished pearl barley with chopped herbs and serve.
- Pumpkin: 160 g
- Onion: 1 piece
- Garlic: 1 clove
- Green beans (string beans): 120 g
- Curry powder: to taste
- Dill: to taste
- Parsley: to taste
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