Pumpkin & Tomato Barlotto

Have you ever heard of barlotto? Barlotto is similar to the dish risotto except instead of the main ingredient being rice, and it is made out of barley.

Recipe

Prep Time

45 mins

Cooking Time

30 mins

Servings Size

2

Ingredients

  1. 1cup of unhulled barley soaked overnight  (preferably 12 hours)
  2. 2 cups of shredded pumpkin 
  3. 1 cup of chopped tomatoes 
  4. 2 Big yellow onion sliced thinly 
  5. 5 cloves of garlic chopped 
  6. 2 tbsp of tomato puree 
  7. 1 /4 cup of water 
  8. 1 tbsp of EVOO  ( optional) 
  9.  1 1/2 litres of vegetable stock / water 
  10. 3 tbsp of nutritional yeast 
  11. 3 tbsp of grounded Chiaseeds 
  12. 1 tbsp of dried basil 
  13. 1 tbsp of dried oregano 
  14. 1 cup of rice milk ( plant based milk except oats milk) 
  15. 1 tsp of black pepper 
  16. 2  tsp of Celtic sal

Method

  1.  Add 1/4 cup of water with 1 tbsp of EVOO in a pressure cooker pot,  saute the sliced onion till it becomes translucent.
  2. Add the chopped garlic and the salt.
  3. Now add the pre-soaked barley and cook it for 5-6 minutes till all the water evaporates
  4. Add the shredded pumpkin and chopped tomatoes,  saute for another 3 minutes.
  5. Once the tomatoes are cooked,  add the tomato puree and add the vegetable stock. 
  6. Let the pressure cooker cook for 15 minutes,  it’s depending on the pressure cooker.
  7. After 15 minutes,  the barley should be in aldente (just cooked) it should remain a little hard inside.
  8. At this point all the water must be absorbed and now add 1 cup of rice milk with the Nutritional yeast.  Keep it in a low level or simmer it with low fire for 2 minutes till it becomes a thick ,
  9. Switch off the electricity or gas,  Add the black pepper,  oregano and basil and serve it warm