Roasted Squash on Spiced Barley Risotto (Vegan)
Ingredients for Roasted Squash:
360 g 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
2 clove Garlic-peeled
1 cube Vegetable stock
800 ml Water
-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 to smooth paste.
-Gently fry the cumin seeds in the vegetable oil until it popped. Add the wet paste and fry until the spices and herbs infused. (approx 4 minutes). In goes, garam masala, ground cumin, and ground coriander. Gently fry for further 1-2 minutes, keep stirring.
-Add the soaked barley, dried pea, water, vegetable stock cube and salt. Stir and bring it to boil and simmer until the barley and pea are softened (approx 40 minutes)
-Season with tomato paste, yeast extract, and ground black pepper. Fold and assemble the squash and risotto to serve.
– Haven’t got lots of time in your hands! You can use the cooked lentils from the can. Adjust the cooking time accordingly. Stir frequently as it easily burnt.
-You can also replace squash with pumpkin, butternut squash, or sweet potato too.
-Pulses are a great source of plant protein and amino acid. Check here for its amazing benefits.
-Not keen on tomato-based curry! Click here for other vegan curries and dishes: Thai Vegan dishes