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tylikBarlotto Stuffed Pumpkins
Barley is a grain too seldom used, mild and creamy in texture, it is a good foil for many hearty winter foods. The pumpkins described here are small pie pumpkins, measuring about four inches across -- pumpkins are not the best storage squash, but these little pumpkins are available each year from our local organic farmer's stand, and make for particularly attractive presentation. If they are not available near you, halved and seeded delicata or acorn squash also works well. These should be baked at 350, cut side down, for at least half an hour or until just tender before being stuffed, for their thicker walls will not quickly bake through after stuffing.
One onion, chopped
1 tbsp oil
2-4 cloves garlic
4-6 dried shiitake mushrooms*
1.5 cup hulled barley
Salt
Soak the shiitake mushrooms in a couple of cups of warm water for twenty minutes. In a medium sized (and thick bottomed) sauce pan, carmelize the onion in a little oil over medium heat. As the onion begins to turn a nice brown, slice the shiitake mushrooms and add them to the pot, continuing to stir gently. Add next the garlic, crushed or pressed. Once everything has gotten a chance to brown (better browning will improve the flavor, but if your in a rush you can cut this down to a token browning) add the dry hulled barley, stirring it to absorb the oil, and letting it, too, brown lightly.
Add to this two cups of water, and salt to taste. (The water you soaked the mushrooms in is particularly good for this, if you are careful not to pour in any sediment.) Bring to a simmer, reduce to low heat, and cover. The barley will need to simmer for at least forty minutes. Check every ten or so and add more water if needed. Simmer until the barley is tender.
*Fresh Shiitake, or other strongly flavored fresh or dried mushroom can be substituted. If anything, increase the amount. Or add grocery store button mushrooms to the shiitake.
To stuff the pumpkins, use a small knife or pumpkin saw to cut a large circle out around the stem of the pumpkin, as you would to make a jack-o-lantern. Remove seeds, and fill with the hot barley mixture (the heat will speed the cooking time). A little grated cheese can be added if desired. Replace the lids, and cook at 350 for 20-30 minutes, or until the pumpkins are tender.
And,![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
poetry_lady, for the variant, the idea is the same, but instead of using mushrooms, add one half of a small uncooked butternut squash, shelled (a sturdy sharp carrot peeler works better than a boning knife, but either will do the job), seeded, and cut into bite sized pieces. And instead of using the mushroom liquid, use chicken or vegetable broth. After it has cooked, add a handful of prosciutto cut into small pieces and stir them in.
Barley is a grain too seldom used, mild and creamy in texture, it is a good foil for many hearty winter foods. The pumpkins described here are small pie pumpkins, measuring about four inches across -- pumpkins are not the best storage squash, but these little pumpkins are available each year from our local organic farmer's stand, and make for particularly attractive presentation. If they are not available near you, halved and seeded delicata or acorn squash also works well. These should be baked at 350, cut side down, for at least half an hour or until just tender before being stuffed, for their thicker walls will not quickly bake through after stuffing.
One onion, chopped
1 tbsp oil
2-4 cloves garlic
4-6 dried shiitake mushrooms*
1.5 cup hulled barley
Salt
Soak the shiitake mushrooms in a couple of cups of warm water for twenty minutes. In a medium sized (and thick bottomed) sauce pan, carmelize the onion in a little oil over medium heat. As the onion begins to turn a nice brown, slice the shiitake mushrooms and add them to the pot, continuing to stir gently. Add next the garlic, crushed or pressed. Once everything has gotten a chance to brown (better browning will improve the flavor, but if your in a rush you can cut this down to a token browning) add the dry hulled barley, stirring it to absorb the oil, and letting it, too, brown lightly.
Add to this two cups of water, and salt to taste. (The water you soaked the mushrooms in is particularly good for this, if you are careful not to pour in any sediment.) Bring to a simmer, reduce to low heat, and cover. The barley will need to simmer for at least forty minutes. Check every ten or so and add more water if needed. Simmer until the barley is tender.
*Fresh Shiitake, or other strongly flavored fresh or dried mushroom can be substituted. If anything, increase the amount. Or add grocery store button mushrooms to the shiitake.
To stuff the pumpkins, use a small knife or pumpkin saw to cut a large circle out around the stem of the pumpkin, as you would to make a jack-o-lantern. Remove seeds, and fill with the hot barley mixture (the heat will speed the cooking time). A little grated cheese can be added if desired. Replace the lids, and cook at 350 for 20-30 minutes, or until the pumpkins are tender.
And,
poetry_lady, for the variant, the idea is the same, but instead of using mushrooms, add one half of a small uncooked butternut squash, shelled (a sturdy sharp carrot peeler works better than a boning knife, but either will do the job), seeded, and cut into bite sized pieces. And instead of using the mushroom liquid, use chicken or vegetable broth. After it has cooked, add a handful of prosciutto cut into small pieces and stir them in.
