Barley and Roasted Vegetable Pilaf
- Total Time
This sweet-and-savory pilaf has Moroccan flavor. Serve it with grilled, flavored tempeh for a delicious, vegetarian meal.
table salt1 ¼ tsp, divided
uncooked pearl barley1 cup(s)
cooking spray1 spray(s)
uncooked butternut squash2 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 oil2 tsp
cayenne pepper⅛ tsp
dried currants2 Tbsp
ground cumin½ tsp
ground cinnamon⅛ tsp
almonds6 Tbsp, 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.