Barley Pilaf with Roasted Root Vegetables
Barley Pilaf with Roasted Root Vegetables
Ingredients
- 1 onion, finely chopped
- 2 tablespoons (30 ml) butter
- 1/2 cup (125 ml) pearl barley
- 1 1/2 cups (375 ml) chicken broth
- 1 1/2 cups (375 ml) diced rutabaga
- 2 carrots, cut into 1/4-inch (1/2-cm) rounds
- 1 sprig fresh thyme
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 180°C (350°F).
- In a saucepan over medium heat, soften the onion in the butter. Add the barley and cook for about 2 minutes, stirring constantly. Season with salt and pepper. Add the broth and bring to a boil. Reduce the heat, cover and simmer gently until the barley is tender, 30 to 40 minutes.
- Meanwhile, in an ovenproof non-stick skillet over medium-high heat, brown the rutabaga, carrots and thyme in the oil. Season with salt and pepper. Transfer to the oven and roast, stirring frequently, until the vegetables are tender, about 30 minutes.
- Stir the vegetables into the barley.
- Serve with Maple–Stout Glazed Salmon.
Barley Pilaf with Roasted Root Vegetables