Thai Food Made Easy | ROASTED SQUASH ON SPICED BARLEY RISOTTO
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ROASTED SQUASH ON SPICED BARLEY RISOTTO

 

 

 

ROASTED SQUASH ON SPICED BARLEY RISOTTO (VEGAN)

Roasted Squash on Spiced Barley Risotto

Roasted Squash on Spiced Barley Risotto (Vegan)

Serve: 3-4

Ingredients for Roasted Squash: 

360g                               Squash of your choice – seeded and sliced

1 tablespoon                     Honey

1 tablespoon                     Olive oil 

1 pinch                             Salt and ground black pepper

Ingredients for Spiced Barley Risotto:

200 gram                          Dried Pearl barley and pea mix for stew – soaked overnight

170 gram                          Onion – chopped

25 gram                            Red chili

10 gram                            Ginger

4 tablespoon                      Vegetable oil

1 tablespoon                      Tomato paste

1/2 teaspoon                      Cumin seeds

1/2 teaspoon                      Ground coriander

1/2 teaspoon                      Ground paprika

1/4 teaspoon                      Yeast extract

1/4 teaspoon                      Garam masala 

1/4 teaspoon                      Ground Cumin 

Pinch                                 Ground black pepper

2 clove                               Garlic – peeled

1 cube                                Vegetable stock 

800 ml                                Water

 

 

 

 

Method

-Soak the dry pearl barley (or lentil) overnight.

-Preheat the oven to 200 Celsius.

-Put the sliced squash, honey, olive oil, salt and pepper in a medium mixing bowl. Rub the wet mixture to cover the squash on each side. Transfer the squash slices onto a baking tray and bake for approx 40 minutes.

-Blend the onion, garlic clove, red chilli and ginger into a smooth paste.

-Gently fry the cumin seeds in the vegetable oil until it pops. Add the wet paste and fry until the spices and herbs are infused (approx 4 minutes). In goes the garam masala, ground paprika, ground cumin and ground coriander. Gently fry for a further 1-2 minutes, keep stirring.

-Add the soaked barley (dried pea), water, vegetable stock cube and salt. Stir and bring it to a boil and simmer until the barley or peas are softened (approx 40 minutes).

-Season with tomato paste, yeast extract and ground black pepper. Fold and assemble the squash and risotto to serve.

Tip:

– Haven’t got lots of time on your hands? You can use the cooked lentils from a can. Adjust the cooking time accordingly. Stir frequently as it is easily burnt. 

-You can also replace the squash with pumpkin, butternut squash or sweet potato. 

-Pulses are a great source of plant protein and amino acid. Click here for its amazing benefits.

-Not keen on a tomato-based curry? Click here for other vegan curries and dishes: Thai Vegan dishes.

Roasted Squash on Spiced Barley Risotto