Jason Ball, Food Innovation Center Research Chef, shared a beautiful Barley Pilaf side dish chock full of Oregon fresh ingredients perfect for your holiday table. Although flavors and ingredients may change, the essentials of fluffy, fragrant pilaf are always the same. Pilaf is a great side dish with your favorite entre, or an amazing stuffing for your thanksgiving turkey.
Fall Harvest Pilaf
Now is great time to Celebrate Oregon Agriculture. This is an easy recipe to add to your holiday menu or enjoy year round. Oregon farmers are proud to share the Fall harvest with you and your family.
- 1 lb barley
- 1 onion (medium), diced
- 2 cloves garlic, fresh, minced
- 1 lb butternut squash (medium), diced
- 6 cups water, salted
- 1/4 lb Brussels sprout leaves, blanched
- 1/2 cup dried cranberries, chopped
- 2 pears (medium), diced
- 1/2 cup hazelnuts, chopped
- 1/2 bunch parsley, chopped
- 1 lemon, zest and juice
- Pre-heat oven to 425F.
- Peel and cut the squash and onion. Mince fresh garlic. Rinse the barley under cold running water.
- Add 2 tablespoons of salt to 6 cups of water and bring water to a boil.
- Place the barley, squash, onion and garlic in a casserole dish. Pour the boiling water into the casserole dish. Cover and bake for 45 minutes. If there is excess water in the dish, just drain off.
- In a separate pan, add 2 tablespoons of salt to 6 cups of water and bring to a boil.
- Separate Brussels sprout leaves and set aside.
- Fill a medium bowl with ice water. Drop the Brussels sprout leaves into the boiling water for 10 seconds. Remove and place immediately into the ice water.
- After 2 minutes in the ice water, remove and dry on a towel.
- Chop the cranberries, pears, hazelnuts and parsley and combine in a bowl with the Brussels sprout leaves.
- Season the Brussels sprout and cranberry mixture with lemon zest and juice and add the parsley. Top the pilaf with the garnishes and serve!