Pearl barley and rice pilaf with pumpkin, almonds and feta
Photo by Tam West
I use the Rapunzel brand organic powdered vegetable stock, it’s cheap and well-flavoured. Serve the pilaf with your favourite spicy chutney. My pickle of the moment is Manoraj Indian-style lemon pickle.
- Heat the oven to 200C.
- Bring a saucepan of unsalted water to the boil and add the barley. Boil 20 minutes or until tender. Drain well and reserve.
- Heat the oil in a deep frying pan over moderate heat. Add the onion, carrot, cumin seeds, cinnamon, salt, raisins and almonds. Fry gently without browning for about 10 minutes or until the onion is soft.
- Add the barley, rice and pumpkin and mix well. Add the turmeric and stock, mix well, bring to the boil. Pour into a wide casserole dish, cover, and place in the oven for 30 minutes.
- Remove from the oven and gently fluff up the pilaf with a fork. Sprinkle the feta, pumpkin seeds and some coriander leaves on top and serve with your favourite spicy chutney.
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