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Roast pumpkin & pearl barley pilaf


  • Soak the pearl barley in plenty of cold water overnight and drain well.
  • When ready, preheat oven to 200°C.
  • Place the pumpkin in an oven tray, sprinkle with oil and season. Then cook in the oven for about 15 mins until tender.
  • Bring the stock to the boil.
  • At the same time, heat the butter in a heavy-bottomed pot and gently saute the onion until softish. Add hot stock with the pearl barley. Turn the heat down, season and gently simmer for about 15 mins until the barley is tender. Then add the pumpkin, parsley and parmesan. Gently stir and taste for seasoning.
  • Serve as a main course or as an accompaniment (serves 6).


  • 250 gm pearl barley
  • ½ butternut pumpkin, peeled & cubed
  • olive oil 
  • freshly ground salt & pepper
  • 400 ml chicken stock, salt reduced
  • a dollop of butter
  • 1 onion, chopped
  • 2-3 tbsp freshly chopped parsley
  • 2 tbsp freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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