Creamy Pumpkin Barley with Sausage
This creamy pumpkin barley with sausage is comforting, hearty and an easy fall meal. It's similar to risotto with a bit more chew from the barley and a heck of a lot quicker to make.
Servings: 4 servings
Ingredients
- 1 cup barley
- 2 cups water
- 3/4 pound ground sausage
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup Silk Unsweetened Original Almondmilk
- 1 cup broth any kind: chicken, vegetable, beef
- 1/2 cup pumpkin puree
- 1/2 teaspoon smoked paprika
- 1 tablespoon chopped fresh sage
- salt and pepper
- 1/2 cup grated parmesan
Instructions
- Combine barley and water in a small sauce pot. Bring to a boil, then lower to a simmer and cook covered until the water has been fully absorbed. Turn off heat and set aside.
- Meanwhile, cook sausage in a large pot or dutch oven over medium-high heat until browned. Remove sausage to a dish and set aside.
- Lower heat to medium and melt butter in the pot.
- Once melted, add the flour and whisk until incorporated with the butter.
- Add the Silk, broth and pumpkin and whisk until thickened, about 2-3 minutes.
- Add the cooked barley to the pot and stir.
- Season with the smoked paprika, sage, salt and pepper. Stir to combine.
- Turn off the heat, stir in the parmesan and taste for seasoning. Add more salt and pepper is necessary and serve immediately with more parmesan and sage for garnish.
Nutrition
Serving: 1SERVING | Calories: 516kcal | Carbohydrates: 25g | Protein: 18g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1196mg | Fiber: 3g | Sugar: 5g