Ingredients for Baked Barley Almond Pilaf With Kale
- tablespoons Sesame Oil
- 1 medium onion, chopped
- 1 cup barley
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 ounces fresh kale, chopped
- 2 cups water or vegetable broth
- 1/2 cup slivered almonds
- 2 tablespoons olive oil
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How to Make Baked Barley Almond Pilaf With Kale
- Preheat oven to 350°F (175°C).
- In a large oven-proof skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add 1 medium onion, chopped, and cook for about 5 minutes, or until softened and translucent.
- Stir in 1 cup of barley and cook for 1 minute, stirring constantly to coat the barley in oil.
- Add 2 tablespoons of tomato paste, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir to combine.
- Add 5 ounces of fresh kale, chopped, and stir for 5-7 minutes, or until the kale begins to wilt and shrink.
- Pour in 2 cups of water or vegetable broth, and bring to a boil on the stovetop.
- Cover the skillet or Dutch oven tightly.
- Transfer to the preheated oven and bake for 45 minutes, or until the barley is tender and most of the liquid is absorbed.
- Remove from the oven, stir in 1/2 cup of slivered almonds, and adjust seasonings to taste. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
11g
Fat
3g
Carbs
14g
