barley with roasted cauliflower and almonds (Jillian Michaels)
- Number of Servings: 8
Ingredients
1 cup pearled barley1/2 tsp of salt1 small head of cauliflower, cut into florets1 small shallot, sliced1/4 cup sliced almonds1 tbsp olive oil1 tsp honey1/8 tsp ground black pepper1/4 cup fresh parsley leaves, chopped
Preheat oven to 425 degrees F
In a medium saucepan, place the barley, 1/4 tsp of salt, and 3 cups of water. Bring to boil. Reduce the heat to low, cover and simmer until the barley is tender, 30-40 minutes. Let stand, covered, for 5 minutes.
Meanwhile, in a medium bowl, place the cauliflower florets, shallot, olive oil, honey, remaining 1/4 tsp salt, and the pepper. Mix well until cauliflower is well coated with olive oil and honey. Transfer to a shallow rasting pan and spread the mixture in a single layer. Bake until the cauliflower is tender and brown in spots, about 20 minutes, stirring occasionally.
Transfer the cauliflower to the saucepan with the barley. Add the parseley and use a fork to mix them. Serve.
Serving Size: serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user AJOLO311.
In a medium saucepan, place the barley, 1/4 tsp of salt, and 3 cups of water. Bring to boil. Reduce the heat to low, cover and simmer until the barley is tender, 30-40 minutes. Let stand, covered, for 5 minutes.
Meanwhile, in a medium bowl, place the cauliflower florets, shallot, olive oil, honey, remaining 1/4 tsp salt, and the pepper. Mix well until cauliflower is well coated with olive oil and honey. Transfer to a shallow rasting pan and spread the mixture in a single layer. Bake until the cauliflower is tender and brown in spots, about 20 minutes, stirring occasionally.
Transfer the cauliflower to the saucepan with the barley. Add the parseley and use a fork to mix them. Serve.
Serving Size: serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user AJOLO311.
Nutritional Info Amount Per Serving
- Calories: 145.4
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 25.6 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 6.1 g
- Protein: 4.7 g
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