Barley and Roasted Vegetable Pilaf

By á-6102

This sweet-and-savory pilaf has Moroccan flavor. Serve it with grilled, flavored tempeh for a delicious, vegetarian meal.
PointsPlus® Value: 6
Servings: 6
Preparation Time: 23 min
Cooking Time: 35 min
Level of Difficulty: Moderate

Ingredients

• 1 1/4 tsp Salt, table, divided
• 1 cup(s) Barley, uncooked
• 1 spray(s) Cooking spray
• 2 cup(s) Squash, winter, butternut, raw, peeled, cut into 1-inch chunks
• 2 cup(s) Turnips, uncooked, peeled, cut into 1-inch chunks
• 1 medium Onion(s), uncooked, red, cut into 8 wedges
• 2 tsp Oil, olive
• 1/8 tsp Cayenne pepper
• 2 Tbsp Currants (zante), dried
• 1/2 tsp Cumin, ground
• 1/8 tsp Cinnamon, ground
• 6 Tbsp Almonds, natural, chopped and toasted

Preparation

Step 1

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.