Super Simple Pumpkin-Ginger Barley Pilaf (Vegan)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Labor-intensive barley? Not on my watch! And I love the millions of non-pie uses for pumpkin, this is yummy, filling, healthy, and has a little bite. Wanna use fresh ginger (or the dried root pieces sold in ethnic grocery stores) for extra bite? Grate/grind up a piece about 3 inches (7-8 cm) long.”

Ingredients Nutrition


  1. Rinse and sort through your barley to pick out any rocks, twigs, etc. and while you're doing so, salt 2 1/2 cups water with the celery salt, and bring it to a boil.
  2. Turn the heat off once it's boiling. Make your sauce by first whisking the pumpkin and olive oil into the water, then adding the ginger, white pepper, and a little nutmeg and whisk until the pot is totally orange with no dry spices floating at the top.
  3. Turn the heat back on low to medium-low, and add the barley.
  4. Loosely cover and let cook for about 20-30 minutes if using quick-cooking barley, about 40-45 minutes if using traditional barley, stir a few times throughout the cooking to make sure it's not sticking to the bottom of the pot or if it takes less time to fully cook. I used normal storebrand traditional barley pearls and it only took 25 minutes to fully absorb.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a