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Baked Barley-Almond Pilaf With Kale

By VegSocialWorker

Added July 21, 2008 | Recipe #314929

Categories: Main dish Side dish Grains

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Total Time:

Prep Time:

Cook Time:

1 hrs 10 mins

15 mins

55 mins

VegSocialWorker's Note:

Found on the Whole Foods Website.

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Ingredients:

Servings:

Units: US | Metric

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

Directions:

1

Preheat oven to 350ºF.
2

In a large oven-proof skillet or Dutch oven, heat oil over medium heat. Add onion and cook for about five minutes or until onion is tender. Stir in barley and cook one minute, stirring to coat.
3

Add tomato paste, chili powder, salt and pepper. Add the kale, stirring for 5 to 7 minutes or until kale begins to shrink. Add water and bring to a boil. Cover and transfer to oven.
4

Bake 45 minutes or until barley is tender and most of the water is absorbed. Adjust seasonings to taste and stir in the almonds.