A hearty one-dish meal for early Fall cooking. This dish is made a little healthier by using barley, instead of rice, as the grain.
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Units: US | Metric
- 1/4 cup extra virgin olive oil plus 2 tbsp extra virgin olive oil
- 1 1/4 cups pearl barley
- 2 garlic cloves, chopped
- salt & freshly ground black pepper
- 1/2 cup fresh breadcrumb
- 1 1/2 lbs butternut squash, peeled seeded and cut into cubes (about 3 cups)
- 3/4 lb kielbasa, chopped
- 4 cups cauliflower, separated into florets
- 1/2 cup fresh parsley, chopped
- 1In a medium saucepan, heat 1 tablespoon oil, barley and garlic; cook until barley is toasted, about 3 minutes.
- 2Add 2 1/2 cups water and 1/2 teaspoon salt; bring to a boil.
- 3Once boiling, cover pan, lower heat and simme until the water has evaporated, about 35 to 40 minutes.
- 4Meanwhile, in a large skillet, toast breadcrumbs over medium high heat for about 7 minutes; set aside.
- 5Add 2 tablespoons oil to skillet and heat over medium high heat; add squash and cook until browned, about 6 minutes.
- 6Add kielbasa and cook until kielbasa is browned and squash is tender, about 5 minutes; transfer to a large bowl.
- 7Add remaining 3 tablespoons oil to skillet, along with cauliflower, 2 tablespoons water, season with salt and pepper; weight cauliflower with another skillet and cook until bottom is browned.
- 8Turn and cook until cauliflower is tender, about 5 minutes; add to kielbasa.
- 9Stir in barley and parsley, top with bread crumbs, and serve.
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Nutritional Facts for Barley and Kielbasa Pilaf
Serving Size: 1 (461 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 724.2
- Calories from Fat 343
- Total Fat 38.1 g
- Saturated Fat 10.0 g
- Cholesterol 56.0 mg
- Sodium 843.1 mg
- Total Carbohydrate 79.7 g
- Dietary Fiber 15.7 g
- Sugars 7.9 g
- Protein 21.1 g