The Mad Agriculture Journal
January 26, 2024
Jonnah and Mischa Perkins
The perfect fall dish with all the cozy fall vibes!
1 cup Purple Dolma Barley or any whole grain barley.
1 winter squash (butternut or hubbard type) (peeled and cut 1 inch cubes)
1 carrot cut into chunks
Parsnip diced (optional)
1 onion diced
2 cloves garlic
1 tsp turmeric
1 Tb Curry Powder
Just a pinch of cinnamon
Handful of golden raisins or black currants
2 ½ cups Chicken or vegetable broth
Salt as needed
Optional Yog-hini sauce:
Yogurt or just plain water
1 tsp tamari
1 tsp maple syrup
While preparing the ingredients heat oven to 375 degrees
Toast black dolma in a dutch oven or heavy bottomed pot on medium heat stirring frequently until grain is slightly nutty smelling and starting to crackle.
Add in oil and aromatics - onion, garlic, curry powder, turmeric, pinch cinnamon. Cook until onions are translucent.
Add in the broth and handful of currant or raisins and bring to a simmer.
Once simmering, put the lid on, and place into the oven. Cook for 15 minutes before adding carrot, parsnip, and winter squash. Then cook for another 50 minutes. Adding more liquid as needed.
Serve as a side dish or a main with a dollop of yogurt or yog-hini sauce, and a sprinkle of toasted nuts.
Place about ¼ cup tahini in a bowl and combine with a small amount of yogurt or water. Then begin to whisk. It will seize up at first but if you keep whipping it will transform into a creamy Sauce. You will have to add more liquid as needed to get the right consistency. When it is near to the right consistency add a pinch of salt, maple syrup and tamari.