- 1 1/4 tsp table salt, divided
- 1 cup(s) uncooked pearl barley
- 1 spray(s) cooking spray
- 2 cup(s) uncooked butternut squash, peeled, cut into 1-inch chunks
- 2 cup(s) uncooked turnip(s), peeled, cut into 1-inch chunks
- 1 medium uncooked onion(s), red, cut into 8 wedges
- 2 tsp olive oil
- 1/8 tsp cayenne pepper
- 2 Tbsp dried currants
- 1/2 tsp ground cumin
- 1/8 tsp ground cinnamon
- 6 Tbsp almonds, natural, chopped and toasted
Bring 6 cups of water and 1 teaspoon of salt to a boil in a large saucepan. Add barley, cover and simmer until tender, about 35 minutes.
Meanwhile, preheat oven to 450°F. Line a rimmed baking sheet with foil and coat foil with cooking spray.
Place squash, turnips and onion on prepared baking sheet. Drizzle with oil and sprinkle with remaining 1/4 teaspoon of salt and cayenne pepper; toss to coat. Roast, tossing vegetables once or twice, until lightly charred and tender, about 20 to 25 minutes.
Drain barley and return to pot. Stir in currants, cumin, cinnamon and roasted vegetables. Toss with almonds just before serving. Yields about 1 cup per serving.
- This recipe can be kept for up to 3 days in the refrigerator.