ROASTED SQUASH ON SPICED BARLEY RISOTTO - Thai Food Made Easy
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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: 

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

 

 

 

 

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 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.

Tip:

– 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  

Roasted Squash on Spiced Barley Risotto