Barley Bowl with Dates and Roasted Vegetables
To lend a seasonal touch to our roasted vegetable bowl, we chose barley, the winter cereal par excellence. We sautéed the barley—fried-rice style—with dates and spices, which helped separate the grains (otherwise they have a tendency to stick together).
Ingredients
- 2 beets, peeled and each cut into 12 wedges
- 1 small butternut squash, peeled and cubed
- 1 onion, cut into thin wedges
- 1 lb (450 g) small carrots, halved lengthwise
- 2 tbsp (30 ml) olive oil
- 1 cup (205 g) pearl barley
- 2 tbsp (30 ml) olive oil
- 1/2 cup (90 g) dates, pitted and diced
- 1/2 tsp garam masala
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (125 ml) plain Greek yogurt
- 1 small green apple, julienned
- 1/4 cup (25 g) toasted pecans, chopped
- Basil leaves, as desired
- Lemon wedges, as desired
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- On the prepared sheet, toss the vegetables with the oil. Season with salt and pepper. Roast for 45 minutes or until the vegetables are tender and golden brown.
To lend a seasonal touch to our roasted vegetable bowl, we chose barley, the winter cereal par excellence. We sautéed the barley—fried-rice style—with dates and spices, which helped separate the grains (otherwise they have a tendency to stick together).