Barley Bowl With Dates and Roasted Veg­eta­bles

StarMetro Halifax - - SPONSORED CONTENT RBC -

Serves 4 to 6 In­gre­di­ents

Roasted Veg­eta­bles

• 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

Barley

• 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 Di­rec­tions

1. Pre­heat the oven to 425F (220C) with the rack in the mid­dle po­si­tion. Line a bak­ing sheet with a sil­i­cone mat or parch­ment paper.

2. 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.

3. Mean­while, in a pot of salted boil­ing water, cook the barley for

35 min­utes or un­til ten­der. Drain and rinse un­der cold run­ning water.

4. In a non-stick skil­let over medium-high heat, sauté the cooked barley in the oil for 2 min­utes. Add the dates and garam masala. Con­tinue cook­ing for 2 min­utes. Add the lemon juice. Sea­son with salt and pep­per.

5. Serve the barley in bowls with the roasted veg­eta­bles. Top with the yo­gurt, ap­ple, pe­cans and basil. Serve with lemon wedges.

COOK­ING WITH RI­CARDO

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