Super Simple Pumpkin-Ginger Barley Pilaf (Vegan)

• 1 cup pearled barley (can use trad. or quick-cook)
• 2 12 cups water
• 1 cup pumpkin puree
• 2 teaspoons olive oil
• 14 teaspoon celery salt
• 1 12 teaspoons ginger powder
• 12 teaspoon nutmeg
• 14 teaspoon ground white pepper

1. Rinse and sort through your barley to pick out any rocks, twigs, etc.
2. and while you're doing so, salt 2 1/2 cups water with the celery salt, and bring it to a boil.
3. Turn the heat off once it's boiling.
4. 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.
5. Turn the heat back on low to medium-low, and add the barley.
6. 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.
7. I used normal storebrand traditional barley pearls and it only took 25 minutes to fully absorb.

barley, water, pumpkin puree, olive oil, celery salt, ginger powder, nutmeg, ground white pepper

Taken from www.food.com/recipe/super-simple-pumpkin-ginger-barley-pilaf-vegan-434571 (may not work)