Barley And Kielbasa Pilaf

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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.

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Steps

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In a medium saucepan , heat 1 tablespoon oil , barley and garlic.

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Cook until barley is toasted , about 3 minutes.

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Add 2 1 / 2 cups water and 1 / 2 teaspoon salt.

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Bring to a boil.

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

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

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Set aside.

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Add 2 tablespoons oil to skillet and heat over medium high heat.

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Add squash and cook until browned , about 6 minutes.

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Add kielbasa and cook until kielbasa is browned and squash is tender , about 5 minutes.

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Transfer to a large bowl.

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Add remaining 3 tablespoons oil to skillet , along with cauliflower , 2 tablespoons water , season with salt and pepper.

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Weight cauliflower with another skillet and cook until bottom is browned.

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Turn and cook until cauliflower is tender , about 5 minutes.

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Add to kielbasa.

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

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Ingredients

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extra virgin olive oil, pearl barley, garlic cloves, salt & freshly ground black pepper, fresh breadcrumb, butternut squash, kielbasa, cauliflower, fresh parsley