Barley Pilaf with Roasted Cauliflower

4.75 from 4 votes

Barley Pilaf with Roasted Cauliflower

This barley pilaf recipe is the perfect elegant side or vegetarian main dish. It’s easy to make and goes with almost anything. Tender roasted cauliflower and delightfully chewy barley are tossed in a medley of sauteed aromatics and fresh herbs.

Prep Time20

Cook Time25

Total Time45

Course: Side Dishes - Beans Rice and Grains

Cuisine: American

Diet: Diabetic, Low Lactose, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

1 medium head cauliflower cut into 1-inch florets (approximately 6 cups)
4 tablespoons olive oil divided
Salt and freshly ground black pepper to taste
1 1/2 cups pearled barley
2 tablespoons butter
1/2 medium onion or 1 small onion, finely chopped (approximately 1 1/2 cups)
4 cloves garlic minced
1 medium carrot finely chopped (approximately 1/2 cup)
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
1/2 cup chicken broth or vegetable broth
2 teaspoons red wine vinegar
1/2 cup chopped walnuts toasted if desired
Coarsely chopped fresh parsley for garnish

Instructions

Bring a saucepan of salted water to a boil. Add the barley and boil per package directions.*
Preheat oven to 400 degrees. Toss cauliflower with half the olive oil and season with salt and black pepper.
Spread onto a baking sheet and roast for 20-25 minutes or until lightly charred and tender.
While cauliflower and barley are cooking, heat the butter and remaining olive oil in a skillet or saute pan.
Add the onion and cook for 5-6 minutes. Add the carrot and garlic and continue cooking until the onion and carrot are softened, 4-5 more minutes.
Stir in thyme, chicken broth, and vinegar. Keep warm.
When barley and cauliflower are cooked, add them to skillet with the onion and carrot. Add walnuts, adjust seasoning and serve immediately garnished with fresh parsley.

Notes

*Different brands of barley cook at different rates so follow package directions closely.

SUBSTITUTIONS:

Also great with farro!
Use short-grain brown rice or quinoa instead of barley for a gluten-free alternative.
Pecans or hazelnuts make great substitutes. If a nut allergy exists, sunflower seeds or pepitas would work well.

TIP:

If you are using hulled barley, which takes longer to cook than pearled barley, soak it in cold water for several hours or overnight in the refrigerator. This will soften the outer hull and reduce the cooking time.

MAKE AHEAD:

Although the leftovers are still delicious, I would try to make this as close to serving time as possible. You can, however, get the barley cooked ahead of time. Let it sit at room temperature while roasting the cauliflower and cooking the aromatics.

Nutrition