Barley Stuffed Pumpkin
Enjoy this delicious blend of barley and fruit stuffed inside a pumpkin.
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Lunch, Main Course, Main Dish, Salad
Servings 4
Calories 441 kcal
- 2 small kent pumpkins
- 1 1/2 cup barley
- 2 french shallots
- 1 large handful of mint leaves chopped
- 1 large handful of parsley leaves chopped
- 1 pomegranate for seeds
- 6 cherry tomatoes halved
- salt and pepper to taste
- 8 oz vanilla yogurt
Preheat oven to 350 degrees F.
Place the whole pumpkins on tray and bake for 1½ hours or until tender.
Cut the pumpkins in half. Scoop out all seeds and season the inside of pumpkin with salt and pepper.
Bring 3 cups of water to boil on the stovetop in a medium-sized pan. Add barley and reduce to simmer for 30-45 minutes until barley is tender. Stir occasionally.
Add shallots, herbs, pomegranate, and tomatoes to the cooked barley. Add a few spoonsful of vanilla yogurt to the barley mixture and fold together.
Dish the barley mix into each pumpkin half .Drizzle with vanilla yogurt and garnish with remaining herb leaves.
Keyword barley, easy, pumpkin, salad