Barley Bowl with dates and roasted vegetables

Serves: 4

Source: Ricardo, Winter 2018

Ingredients:
Roasted Vegetables

  • 2 beets, peeled and cut into 12 wedges
  • 1 small butternut squash, peeled and cubed
  • 1 small onion, cut into wedges
  • 1 pound small carrots, halved length wise
  • 2 tablespoons olive oil

Barley

  • 1 cup barley
  • 2 tablespoons olive oil
  • 1/2 cup dates, pitted and diced
  • 1/2 teaspoon Garam masala
  • 1 tablespoon lemon juice
  • 1/2 cup plain Greek yogurt
  • 1 small green apple, julienned
  • 1/4 cup toasted pecans, chopped
  • basil leaves, for garnish

 

Instructions:

  1. With the rack in middle position, preheat oven to 425. Line baking sheet with parchment.
  2. On prepared baking sheet, toss vegetables with oil and season with salt and pepper. Roast for 45 minutes or until vegetables are golden brown.
  3. Meanwhile, cook barley in a pot of salted boiling water for about 35 minutes or until tender. Drain and rinse under cold water.
  4. In a non-stick skillet or wok, sauté the barley in olive oil for about 2 minutes. Add the dates and garam masala. Continue cooking for 2 minutes. Add the lemon juice and season with salt and pepper if needed.
  5. Serve barley in bowls with roasted vegetables. Top with yogurt, apple, pecans and basil.