Buckwheat? No: Barley Groats with Roasted Pumpkin and Sautéed Button Mushrooms

Instructions

1. 1

   Cook the barley groats

   Rinse the groats in a sieve. Put them in a pot, pour in 850 ml of stock, and bring to a boil. Cover and simmer over low heat for 30–35 minutes, until tender but still holding their shape. If the liquid runs out before they are done, add a little hot water.

   
2. 2

   Roast the pumpkin

   Preheat the oven to 220 °C. Halve the pumpkin, remove the seeds, and cut the flesh into approximately 2 cm cubes. Toss with 15 ml of olive oil, the smoked paprika, and 2 g of salt. Spread in a single layer on a baking sheet and roast for 22–25 minutes, until the edges are browned and the flesh is tender.

   
3. 3

   Sauté the mushrooms

   Slice the mushrooms and finely chop the onion. Heat the remaining 20 ml of oil in a large pan. Sauté the mushrooms in a single layer for 6–8 minutes; avoid stirring them often during the first few minutes so they release their moisture and then brown. Add the onion and sauté for 4 minutes.

   
4. 4

   Combine the ingredients

   Finely chop the garlic, add it to the pan, and stir for 30 seconds. Add the remaining 3 g of salt and the black pepper. Add the cooked groats, along with any remaining liquid, and the roasted pumpkin to the pan. Gently mix and heat for 2 minutes.

   
5. 5

   Finish and serve

   Finely grate the lemon zest and squeeze out 20 ml of juice. Chop the parsley. Remove the groats from the heat and stir in the lemon zest, juice, and parsley. Toast the pumpkin seeds in a small dry pan for 2–3 minutes, until fragrant, then scatter them over the portions.