Barley and roasted vegetable pilaf
4
Points®
Total Time
58 min
Prep
23 min
Cook
35 min
Serves
6
Difficulty
Moderate
Aromatic, warm spices like cinnamon and cumin mixed with the sweetness of dried fruit and nuts give this sweet-and-savory pilaf its hit of Moroccan flavor. Serve it with baby bone-in lamb chops or grilled, flavored tempeh for a delicious, vegetarian meal. Leftover pilaf can be retooled in myriad ways. It is delicious spooned into hollowed-out sweet bell peppers and baked as a delicious dinnertime side dish. Try it reheated and topped with a fried egg for a savory whole-grain breakfast. Make lean ground meat go farther by mixing it with leftover pilaf before forming into meatballs to cook. The meatballs are great atop spiralized vegetables or dropped in a steaming bowl of vegetable broth.
Ingredients
Table salt
1¼ tsp, divided
Uncooked pearl barley
1 cup(s)
Cooking spray
1 spray(s)
Uncooked butternut squash
2 cup(s), cubed, peeled, cut into 1-inch chunks
Uncooked turnip
2 cup(s), cubed, peeled, cut into 1-inch chunks
Onion
1 medium, red, cut into 8 wedges
Olive oil
2 tsp
Cayenne pepper
⅛ tsp
Dried currants
2 Tbsp
Ground cumin
½ tsp
Ground cinnamon
⅛ tsp
Almonds
6 Tbsp, natural, chopped and toasted
