Hearty Vegetable Pilaf is the Perfect Dish for Autumn

Looking for the perfect dish to warm those chilly autumn nights? Try Barley and Roasted Vegetable Pilaf. This dish is packed with autumn veggies, including turnips, the October Harvest of the Month.

Turnips are a great source of carbs and can easily be mixed in and undetected in foods to help diversify the dish and sneak in another veggie on the plate!  Click here to print the recipe.

Ingredients:

• 1¼ tsp table salt, divided
• 1 cup uncooked pearl barley
• 1 spray cooking spray
• 2 cups butternut squash, peeled,
• cut into 1-inch chunks
• 2 cups, turnips, peeled, cut into 1-inch chunks
• 1 medium onion, red, cut into 8 wedges
• 2 tsp olive oil
• ⅛ tsp cayenne pepper
• 2 tbsp dried currants
• ½ tsp ground cumin
• ⅛ tsp ground cinnamon
• 6 tbsp, almonds, natural, chopped and toasted

Directions: 

Bring 6 cups of water and 1 tsp of salt to a boil in a large saucepan.
Add barley, cover and simmer until tender.

Meanwhile, preheat oven to 450 degrees. Line a rimmed baking sheet with foil and coat foil with cooking spray and arrange vegetables in a single layer. Drizzle with oil and sprinkle with ¼ tsp of salt and the cayenne pepper.

Roast, turning vegetables once or twice, until lightly charred and tender,
about 20 minutes. Drain barley and return to pot. Stir in currants, cumin, cinnamon and roasted vegetables. Toss with almonds just before serving.

Serves 6