Lebanese-Style Barley Pilaf with Toasted Almonds and Herbs

Lebanese pilafs are usually built on rice, but barley works beautifully here, holding onto the warm cinnamon and allspice notes while adding far more soluble fiber than rice alone could provide. The grain simmers slowly in broth until tender, absorbing the spices along the way.

Toasted almonds fold in at the end along with fresh parsley and mint, and a scattering of pomegranate seeds on top adds both color and a burst of tartness. With just two tablespoons of olive oil across the whole pot, this pilaf stays light on saturated fat while the almonds contribute their unsaturated kind generously.

Serve it warm as a side to grilled chicken or fish, or eat it on its own as a light vegetarian meal — it has enough texture and flavor to stand up by itself.