POINTS® Value |  4
Servings | 6
Preparation Time | 23 min
Cooking Time | 35 min
Level of Difficulty | Moderate

main meals | Vegetarian Week goes Moroccan with this sweet and savory pilaf. Serve it with grilled, flavored tempeh for a delicious, filling meal.

1 1/4 tsp table salt
1 cup uncooked barley
1 sprays cooking spray
2 cup butternut squash, peeled, cut into 1-inch chunks
2 cup turnip(s), peeled, cut into 1-inch chunks
1 medium onion(s), red, cut into 8 wedges
2 tsp olive oil
1/8 tsp cayenne pepper
2 Tbsp dried currants
1/2 tsp ground cumin
1/8 tsp ground cinnamon
6 Tbsp almonds, natural, chopped and toasted

Instructions


1. Bring 6 cups of water and 1 teaspoon of salt to a boil in a large saucepan. Add barley, cover and simmer until tender, about 35 minutes.
2. Meanwhile, preheat oven to 450°F. Line a rimmed baking sheet with foil and coat foil with cooking spray.
3. Place squash, turnips and onion on prepared baking sheet. Drizzle with oil and sprinkle with remaining salt and cayenne pepper; toss to coat. Roast 20 to 25 minutes, tossing vegetables once or twice, until lightly charred and tender.
4. Drain barley and return to pot. Stir in currants, cumin, cinnamon and roasted vegetables. Toss with almonds just before serving. Yields about 1 cup per serving. (Note: Store for up to 3 days in the fridge.)