nutritional information

Per 1 1/3-cup:

  • Calories: 273
  • Protein: 6 g
  • Total Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 42 g
  • Cholesterol: 0 mg
  • Sodium: 9 mg
  • Fiber: 10 g
  • Sugar: 5 g
Vegan

Pearl Barley with Roasted Squash, Pomegranate, and Pistachios

Pearl Barley with Roasted Squash, Pomegranate, and Pistachios

Serves 6

Pomegranate seeds add tiny bursts of sweet-tart juiciness when stirred into grain dishes.
  • 3 Tbs. olive oil, divided
  • 1 cup pearl barley
  • 1 ½ lb. butternut squash, peeled, seeded, and cut into ½-inch x 1-inch chunks (4 cups)
  • 1 small sweet onion, peeled and finely diced (1 cup)
  • ½ tsp. red pepper flakes
  • 2 Tbs. finely chopped parsley
  • ½ cup pomegranate seeds
  • ⅓ cup roasted pistachios

1. Heat 1 Tbs. oil in medium saucepan over medium-high heat. Add barley, and cook 2 to 3 minutes, or until slightly toasted. Pour in 21/4 cups water, and bring to a simmer. Cover, reduce heat to low, and cook 45 to 55 minutes, or until liquid is absorbed and grains are cooked. (If barley is not completely cooked, add a little more water and continue simmering until tender.) Pour barley out onto cooking-spray-coated baking sheet, and let cool to room temperature. Season with salt and pepper, if desired.

2. Preheat oven to 425°F. Line second baking sheet with parchment paper, or coat with cooking spray. Toss squash with 1 Tbs. oil on baking sheet until evenly coated, and season with salt and pepper, if desired. Roast 35 to 40 minutes, or until tender, stirring occasionally.

3. Heat remaining 1 Tbs. oil in large nonstick skillet over medium-high heat. Add onion, and cook 7 to 9 minutes, or until translucent. Add red pepper flakes, and cook 1 minute more. Add barley, and cook 3 to 5 minutes, or until warmed through. Stir in roasted squash and parsley, and cook 2 minutes more. Remove from heat; stir in pomegranate seeds and pistachios. Serve warm or at room temperature.

October 2013 p.63

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comments

Delicious!!! Could not stop eating it. Made the barley in the morning in the rice cooker (1:2 with water) then lightly salted while it was cooling. Tapped out a pomegranate then too. So all that was needed at dinner time was to roast the squash. Didn't have shelled pistachios handy so used pumpkin seeds and I think I probably liked them better. I omitted the red pepper and used dried parsley. Next time I will double the recipe. Awesome and so good for you. Even the kids are it.

Ohio - 2014-09-18 15:10:15

I love this recipe, it's been one of my most successful potluck dishes! It tastes much better if you salt the water when cooking the barley.

Eating Dirt SF - 2014-03-20 20:57:08

Pretty tasty salad! I didn't bother with letting the barley come to room temperature; a few minutes after it was done, I stirred it into step 3. I think this would be equally good with dried cherries, cranberries, or golden raisins plumped up with hot water. I'm just not very partial to pomegranate kernels.

Sarah Aichele - 2013-10-24 16:45:53