1 onion, finely chopped

2 tablespoons (30 ml) butter

1/2 cup (125 ml) pearl barley

1 1/2 cups (375 ml) chicken broth

1 1/2 cups (375 ml) diced rutabaga

2 carrots, cut into 1/4-inch (1/2-cm) rounds

1 sprig fresh thyme

2 tablespoons (30 ml) olive oil

Salt and pepper

With the rack in the middle position, preheat the oven to 180°C (350°F).

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.

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.

Stir the vegetables into the barley.

Serve with Maple–Stout Glazed Salmon.

In Recipes-list.com we have selected the most viewed recipes from category - Barley And Quinoa . Enjoy the best recipes specially selected for you! Barley Pilaf with Roasted Root Vegetables is the right choice that will satisfy all your claims.