Barley and Kielbasa Pilaf

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

Directions

1. In a medium saucepan, heat 1 tablespoon oil, barley and garlic; cook until barley is toasted, about 3 minutes.
2. Add 2 1/2 cups water and 1/2 teaspoon salt; bring to a boil.
3. Once boiling, cover pan, lower heat and simme until the water has evaporated, about 35 to 40 minutes.
4. Meanwhile, in a large skillet, toast breadcrumbs over medium high heat for about 7 minutes; set aside.
5. Add 2 tablespoons oil to skillet and heat over medium high heat; add squash and cook until browned, about 6 minutes.
6. Add kielbasa and cook until kielbasa is browned and squash is tender, about 5 minutes; transfer to a large bowl.
7. Add 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.
8. Turn and cook until cauliflower is tender, about 5 minutes; add to kielbasa.
9. Stir in barley and parsley, top with bread crumbs, and serve.