The Food Issue
2015
Grains
West
30
Roasted Barley &
Radishes with Balsamic
Maple Glaze
It is surprising how roasting radishes
brings the real vegetable out—mildly nutty
and sweet, no harsh bitterness. This is a
wonderful side dish for poultry, especially
suited to a fall turkey dinner.
Ingredients
2 Tbsp (30 mL)
butter
2 cups (500 mL)
cleaned, stemmed and
halved radishes
8
peeled and halved shallots
½ cup (125 mL)
pot or pearl barley
1 cup (250 mL)
no-salt-added vegetable broth
1 ½ cups (375 mL) water
1 Tbsp (15 mL)
balsamic vinegar
1 Tbsp (15 mL)
maple syrup
Salt and pepper to taste
Instructions
Preheat oven to 350°F (180°C).
In a wide saucepan, over medium heat,
melt butter. Add radishes, shallots and
barley and brown lightly, just until a few
barley kernels start to “pop.”
Slowly add broth and water. Cover, and
place in oven for 30 minutes. Remove
cover, stir in vinegar and maple syrup.
Return to oven, uncovered. Continue to
cook 10 to 15 minutes, until all liquid is
absorbed. Season with salt and pepper.
Makes 6 servings, ¾ cup (175 mL) each.
Nutritional Information (per serving):
Calories:
136
Protein:
3 g
Carbohydrate:
24 g
Fibre:
3 g
Sugars:
5 g
Fat:
4 g
Saturated Fat:
2.5 g
Trans Fat:
0.2 g
Cholesterol:
10 mg
Sodium:
225 mg
Potassium:
541 mg
