Barley Pilaf With Pumpkin And Feta - cooking recipe

Ingredients

1 medium onion, chopped
1 clove garlic, crushed
2 tbsp olive oil
2 tbsp butter
1 cup pearl barley, rinsed and drained
1 cup chicken stock
1 cup canned diced tomatoes
1 lb pumpkin or butternut squash, peeled, seeded and cubed
1 tbsp chopped rosemary
5 oz feta cheese, sliced or crumbled
None None Smoked paprika, for dusting

Preparation

Heat 1 tbsp each oil and butter in a medium saucepan on medium heat. Cook onion and garlic for 7-10 mins until translucent and tender.
Add pearl barley; cook for 1 min, stirring. Add chicken stock, 1 1/4 cups water and canned tomatoes. Bring to a gentle boil. Reduce heat to low; cover and simmer for 40 mins, or until the pearl barley is tender but retaining a little chewiness. Season with 1/2 tsp salt.
Heat the remaining oil and butter in a medium skillet on medium-low heat. Add the pumpkin; cover and cook for about 15 mins or until just tender, tossing carefully once or twice during cooking. Stir in the rosemary towards the end of the cooking time.
Ladle the pearl barley into hot bowls. Top with the pumpkin and feta. Dust with paprika and serve.