Barley Pilaf with Roasted Root Vegetables
Barley Pilaf with Roasted Root Vegetables
Open in full-screen mode

Barley Pilaf with Roasted Root Vegetables

15 MIN
40 MIN



  1. With the rack in the middle position, preheat the oven to 180°C (350°F).
  2. In a saucepan over medium heat, soften the onion in the butter. Add the barley and cook for about 2 minutes, stirring constantly. Season with salt and pepper. Add the broth and bring to a boil. Reduce the heat, cover and simmer gently until the barley is tender, 30 to 40 minutes.
  3. Meanwhile, in an ovenproof non-stick skillet over medium-high heat, brown the rutabaga, carrots and thyme in the oil. Season with salt and pepper. Transfer to the oven and roast, stirring frequently, until the vegetables are tender, about 30 minutes.
  4. Stir the vegetables into the barley.
  5. Serve with Maple–Stout Glazed Salmon.

Good with...

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.