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Creamy Barley Groats with Roasted Pumpkin, Brown Mushrooms and Sage
60 min4 servingsMedium
Ingredients
- 280 gbarley groats
- 500 gHokkaido pumpkin, seeds removed
- 250 gbrown button mushrooms
- 120 gyellow onion
- 8 ggarlic
- 850 mllow-sodium vegetable stock
- 100 mldry white wine
- 30 mlolive oil
- 20 gbutter
- 35 gParmesan, finely grated
- 25 gpumpkin seeds
- 8 lístkovfresh sage
- 5 gsalt
- 1 gground black pepper
Instructions
- 1
Roast the pumpkin
Preheat the oven to 220 °C. Cut the pumpkin into cubes about 2 cm across and toss with 15 ml olive oil and 2 g 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.
- 2
Cook the mushrooms and sage
Slice the mushrooms, finely chop the onion and mince the garlic. Melt 5 g butter in a wide pot and fry the sage leaves for about 20 seconds, until crispy; set them aside. Add the remaining 15 ml oil and the mushrooms. Cook for 5–6 minutes without stirring often, so they brown, then season with 1 g salt, remove from the pot and set aside.
- 3
Make the barley base
Add the onion to the same pot and sauté for 4 minutes, until softened. Add the garlic and stir for 30 seconds. Add the barley groats and stir for another minute to coat them in the fat. Pour in the wine and cook for about 2 minutes, until it has almost completely been absorbed.
- 4
Cook the barley until tender
Keep the stock hot. Gradually add about 150 ml stock at a time to the barley, stirring often; add the next portion when the previous one has almost been absorbed. After 30–35 minutes, the barley should be tender but still pleasantly firm to the bite. Use all the stock; if needed, cook uncovered for the last few minutes so the mixture is not too thin.
- 5
Finish and serve
Stir the roasted pumpkin, reserved mushrooms, Parmesan and remaining 15 g butter into the barley. Season with the remaining 2 g salt and 1 g black pepper. Heat briefly to combine, then serve topped with pumpkin seeds and crispy sage.