Baked Barley-Almond Pilaf With Kale Recipe

Name: Baked Barley-Almond Pilaf With Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sesame oil; 1 large purple onion, finely chopped; 1 cup pearl barley, rinsed; ¼ cup tomato paste; 1 teaspoon chili powder (optional); sea salt, to taste; ground pepper, to taste; ½ cups kale, shredded (not packed); 4 cups water; ¼ cup slivered almonds, toasted

Servings: persons

1 tablespoon sesame oil
1 large purple onion, finely chopped
1 cup pearl barley, rinsed
¼ cup tomato paste
1 teaspoon chili powder (optional)
sea salt, to taste
ground pepper, to taste
½ cups kale, shredded (not packed)
4 cups water
¼ cup slivered almonds, toasted

1
Preheat oven to 350 degrees F.
2
In a large oven-proof skillet or Dutch oven, heat oil over medium heat.
3
Add onion and cook for about five minutes or until onion is tender.
4
Stir in barley and cook one minute, stirring to coat.
5
Add tomato paste, chili powder, salt and pepper.
6
Add the kale, stirring for 5 to 7 minutes or until kale begins to shrink.
7
Add water and bring to a boil.
8
Cover and transfer to oven.
9
Bake 45 minutes or until barley is tender and most of the water is absorbed.
10
Adjust seasonings to taste and stir in the almonds.

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon sesame oil, 1 large purple onion, finely chopped, 1 cup pearl barley, rinsed, ¼ cup tomato paste, and more.

Yes, Baked Barley-Almond Pilaf With Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Barley-Almond Pilaf With Kale

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