{"id":5702,"date":"2018-03-24T15:26:25","date_gmt":"2018-03-24T19:26:25","guid":{"rendered":"https:\/\/recipes.darcyparks.ca\/?p=5702"},"modified":"2018-03-24T15:26:25","modified_gmt":"2018-03-24T19:26:25","slug":"barley-bowl-with-dates-and-roasted-vegetables","status":"publish","type":"post","link":"https:\/\/recipes.darcyparks.ca\/?p=5702","title":{"rendered":"Barley Bowl with dates and roasted vegetables"},"content":{"rendered":"<p><strong>Serves: 4<\/strong><strong><br \/>\n<\/strong><\/p>\n<p><strong>Source: Ricardo, Winter 2018<\/strong><strong><br \/>\n<\/strong><\/p>\n<p><strong>Ingredients:<br \/>\n<em>Roasted Vegetables<\/em><br \/>\n<\/strong><\/p>\n<ul>\n<li>2 beets, peeled and cut into 12 wedges<\/li>\n<li>1 small butternut squash, peeled and cubed<\/li>\n<li>1 small onion, cut into wedges<\/li>\n<li>1 pound small carrots, halved length wise<\/li>\n<li>2 tablespoons olive oil<\/li>\n<\/ul>\n<p><em>Barley<\/em><\/p>\n<ul>\n<li>1 cup barley<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>1\/2 cup dates, pitted and diced<\/li>\n<li>1\/2 teaspoon Garam masala<\/li>\n<li>1 tablespoon lemon juice<\/li>\n<li>1\/2 cup plain Greek yogurt<\/li>\n<li>1 small green apple, julienned<\/li>\n<li>1\/4 cup toasted pecans, chopped<\/li>\n<li>basil leaves, for garnish<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>With the rack in middle position, preheat oven to 425. Line baking sheet with parchment.<\/li>\n<li>On prepared baking sheet, toss vegetables with oil and season with salt and pepper. Roast for 45 minutes or until vegetables are golden brown.<\/li>\n<li>Meanwhile, cook barley in a pot of salted boiling water for about 35 minutes or until tender. Drain and rinse under cold water.<\/li>\n<li>In a non-stick skillet or wok, saut\u00e9 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.<\/li>\n<li>Serve barley in bowls with roasted vegetables. Top with yogurt, apple, pecans and basil.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-5702","post","type-post","status-publish","format-standard","hentry","category-grains"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/5702","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5702"}],"version-history":[{"count":0,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=\/wp\/v2\/posts\/5702\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.darcyparks.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}