Barley Pilaf with Roasted Root Vegetables

  • Preparation 15 MIN
    Cooking 40 MIN
  • Servings 4



  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...

Healthy Pick

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

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 255  
Total Fat 13.2 g  
Saturated Fat 5 g  
Sodium (salt) 354 mg  
Carbohydrates 32 g  
Fibre 5 g  
Protein 4 g