Traditional pilaf is cooked with rice and the dish is typical of Middle East countries. Our pilaf is a bit unconventional, but equally yummy, rich and saturated. I added more nuts, dried fruits and spices.
- 1 small pumpkin violin, cut in 2 halves, baked in the oven
- For the stuffing:
- 30 g butter
- 1 onion
- 6-8 mushrooms
- 1 cup cooked and drained chickpeas
- 1/4 cup pearl barley Lagarone
- a handful of raisins
- a handful of dried cherries
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- 2 tablespoons walnuts
- 2 tablespoons honey
- black pepper
- Cut the pumpkin in two halves and put it to bake in preheated oven at 180 ° C for about an hour.
- During this time prepare the stuffing. In butter, saute the onions and mushrooms and remaining ingredients. Stir to blend flavours and tastes. Pour the water and stir well.
- Cook until the barley is ready and water is absorbed by the ingredients.
- Fill the pumpkin with the stuffing, sprinkle with 2 tablespoons of honey and a pinch of cinnamon and bake another 15 minutes.