This is Thanksgiving week and a lot of us need quick and easy, how about you?
Recently, I have had a lot of people ask me if I ever get tired of cooking. My automatic answer of course is no. And to be honest, no, I don’t get tired, however I do from time to time have an easy meal day and that was the inspiration behind this dish.
One pot meals are often my saving grace. Also, my house loves left overs. Have you ever wanted to throw a bunch of random stuff into a pot, turn the oven on and hope for the best? I have.
If that speaks to you, then maybe this is for you. It’s barely more difficult than preparing an instant meal and the flavors are far superior.
Cozy One-Pot Vegetable Barley Pilaf (Vegan+GF)
Sometimes you just need a really simple meal and this one requires one pot and very little hands-on time.
- 1 tablespoon olive oil
- 4 large carrots sliced
- 1 large head of broccoli cut into florets
- 2 medium onions chopped
- 1/2 head garlic peeled and minced
- 3 1/2 cups uncooked pearl barley
- 1 quart vegetable broth
- 2 teaspoons sea salt plus more to taste
- 1 teaspoon cracked black pepper
- 4 - 5 fresh thyme branches
- 4 bay leaves
- 1 teaspoon rosemary leaves
Preheat oven to 400 degrees F (200 C). In a large dutch oven (or oven-proof pot with lid) add oil and veggies and cook over heat for 5 to 6 minutes until browned and slightly softened. Add vegetable stock, barley, and herbs then cover and place in the oven to roast for 45 minutes to 1 hour until the liquid is absorbed.
Remove the pot halfway through cooking and stir to cook evenly. If needed, add a cup or 2 of water then place back in oven to finish.