Barley and Kielbasa Pilaf

1. 1

   In a medium saucepan, heat 1 tablespoon oil, barley and garlic; cook until barley is toasted, about 3 minutes.

2. 2

   Add 2 1/2 cups water and 1/2 teaspoon salt; bring to a boil.

3. 3

   Once boiling, cover pan, lower heat and simme until the water has evaporated, about 35 to 40 minutes.

4. 4

   Meanwhile, in a large skillet, toast breadcrumbs over medium high heat for about 7 minutes; set aside.

5. 5

   Add 2 tablespoons oil to skillet and heat over medium high heat; add squash and cook until browned, about 6 minutes.

6. 6

   Add kielbasa and cook until kielbasa is browned and squash is tender, about 5 minutes; transfer to a large bowl.

7. 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. 8

   Turn and cook until cauliflower is tender, about 5 minutes; add to kielbasa.

9. 9

   Stir in barley and parsley, top with bread crumbs, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.