Pumpkin is a very versatile vegetable in cooking, delicious in both sweet and savory but especially good for its content and properties. The pumpkin is low calorie (15 calories per 100g), rich in water (94%), contains vitamins A, B, C, minerals (potassium, phosphorus, calcium, magnesium), fiber, beta-carotene. It has anti-inflammatory properties, diuretic, emollient and refreshing, it is useful to maintain a good water balance in the body and mucous membranes and helps fight infections of the digestive system. Barley is rich in healing properties: it is mineralizing bone, prevents cardiovascular and pulmonary disease, is nutritious and tonic, and is very helpful in case of gastritis, colitis and cystitis. It also facilitates the concentration and brain activity as it contains magnesium, phosphorus, potassium, vitamin PP, E, calcium and iron. This information was enough to convince me my son (who would eat only pasta): roll: to deign to taste a dish and eat really healthy!
Ingredients for 5 / 6 people: 300g of pumpkin
already clean
300g pearl barley,
100g shelled peas or frozen
1 shallot,
1 stalk celery, 1
carrot,
1 small zucchini, 1 leek
small
1 liter of vegetable stock made with 2 dice vegetables,
4 tablespoons extra virgin olive oil,
a hint of chili pepper,
a splash of soy cream.
Preparation: Wash the barley to remove dust and dirt and soak for 3 hours. In a large saucepan sauté chopped shallots in hot oil, then add the drained barley, vegetables cut into small cubes, peas, 2 / 3 of the broth (the other is in addition to advanced cooking a little at a time ), a handful of salt, a pinch of red pepper, and cook stirring all. Eventually, the orzotto to look like a soft risotto. To make it even more creamy in the end I added a splash of soy cream, I mixed well and served hot looking. Really good!
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