Photo of Barley and Roasted Vegetable Pilaf by WW

Barley and Roasted Vegetable Pilaf

5
5
2
Smartpoints value per serving
Total Time
58 min
Prep
23 min
Cook
35 min
Serves
6
Difficulty
Moderate
This sweet-and-savory pilaf has Moroccan flavor. Serve it with grilled, flavored tempeh for a delicious, vegetarian meal.

Ingredients

table salt

1¼ tsp, divided

uncooked pearl barley

1 cup(s)

cooking spray

1 spray(s)

uncooked butternut squash

2 cup(s), peeled, cut into 1-inch chunks

uncooked turnip(s)

2 cup(s), peeled, cut into 1-inch chunks

uncooked onion(s)

1 medium, red, cut into 8 wedges

olive oil

2 tsp

cayenne pepper

tsp

dried currants

2 Tbsp

ground cumin

½ tsp

ground cinnamon

tsp

almonds

6 Tbsp, natural, chopped and toasted

Instructions

  1. 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.
  2. Meanwhile, preheat oven to 450°F. Line a rimmed baking sheet with foil and coat foil with cooking spray.
  3. 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.
  4. 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.

Notes

This recipe can be kept for up to 3 days in the refrigerator.

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