Best 2 Barley Morocco Recipes

Introducing Barley Morocco, a delectable and versatile dish that takes you on a culinary journey to the vibrant streets of Morocco. This hearty and flavorful dish, also known as Barley Pilaf, is a cherished staple in Moroccan cuisine and a true testament to the country's rich culinary heritage. With its aromatic blend of spices, tender barley, and an array of colorful vegetables, Barley Morocco offers a delightful symphony of flavors and textures that will tantalize your taste buds. Join us as we explore the authentic flavors of Morocco through a collection of Barley Morocco recipes that showcase the diverse culinary traditions of this enchanting land. From the classic Barley Morocco with Chicken to the aromatic Barley Morocco with Lamb, each recipe promises a unique and unforgettable taste experience. Whether you're a seasoned cook or just starting your culinary adventure, Barley Morocco is sure to become a favorite in your kitchen. So, gather your ingredients, ignite your passion for cooking, and embark on a culinary expedition to the heart of Morocco with our Barley Morocco recipes.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN BARLEY SALAD

Moroccan Barley Salad image

A make-ahead barley salad that has plenty of bold North African flavor thanks to preserved lemon, oil-cured olives, and cilantro. Perfect for potlucks (no mayo here!), this salad is also a bonus for the host as you can make it up to two days ahead of time and refrigerate until the party starts.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

1 1/4 cups pearled barley
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/2 cups chopped sweet onion, such as Vidalia
3 carrots, peeled and cut into a 1/4-inch dice (1 cup)
2 teaspoons minced fresh ginger (from a 1-inch piece)
1 1/4 teaspoons coriander seeds
2 tablespoons diced preserved lemon
1/3 cup pitted and chopped oil-cured black olives
4 teaspoons fresh lemon juice
1/2 cup lightly packed chopped fresh cilantro

Steps:

Cook barley in a large pot of generously salted boiling water until al dente, 25 to 28 minutes. Drain; let cool 10 minutes. Meanwhile, heat a medium skillet over medium; swirl in 2 tablespoons oil. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until onion is translucent and carrots are crisp-tender, about 5 minutes. Stir in ginger and coriander. Cook until fragrant, about 1 minute more. Transfer to a large bowl; stir in preserved lemon, olives, and lemon juice.
Stir barley into onion mixture. Stir in remaining 2 tablespoons oil; season with salt and pepper. Let cool about 1 hour, or cover and refrigerate up to 2 days. Stir in cilantro; serve.

BARLEY MOROCCO

Barley Morocco image

This colorful combination of vegetables, garbanzo beans and steamed barley is sure to please. Serve with warm pita bread and melon wedges sprinkled with chopped fresh mint.

Provided by Steve P.

Categories Lunch/Snacks

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

4 cups hot cooked pearl barley, recipe follows
1 tablespoon olive oil
1 cup sliced onion
1/2 cup sliced celery
2 cloves garlic, minced
2 carrots, sliced
1 medium zucchini, sliced
1 medium green pepper, seeded and cut into squares
1 cup broccoli floret
1 (15 1/2 ounce) can garbanzo beans, drained
2 cups vegetable broth
2 teaspoons soy sauce
2 teaspoons lemon juice
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 tablespoons cornstarch, dissolved in 3 tablespoons water
chopped cilantro, for garnish

Steps:

TO COOK BARLEY: Place 1-1/3 cups regular pearl barley, 4 cups water and 1 teaspoon salt in large saucepan.
Bring to boil.
Cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed.
Makes about 4 cups.
TO COOK VEGETABLES: Heat oil in large heavy saucepan over medium heat.
Add onions, celery and garlic.
Saute 3 to 4 minutes.
Add remaining ingredients except cornstarch mixture and garnish.
Bring to boil.
Cover and simmer 10 to 15 minutes or until vegetables are tender.
Stir in cornstarch mixture and cook, stirring, until thickened.
Spoon barley around the edge of a deep platter.
Pour vegetables into center.
Garnish, if desired, and serve.

Tips:

Choose the right barley: Use medium grain or pearl barley for this recipe, as they have a shorter cooking time and a more delicate texture.
Soak the barley: Soaking the barley before cooking helps to reduce the cooking time and makes it more digestible.
Use a flavorful broth: The broth is the base of the dish, so use a good quality broth that is packed with flavor. You can use chicken, beef, or vegetable broth, depending on your preference.
Add vegetables and spices: Feel free to add your favorite vegetables and spices to the barley. Some good options include carrots, celery, onions, garlic, cumin, and paprika.
Let the barley rest before serving: After cooking the barley, let it rest for a few minutes before serving. This allows the grains to absorb the flavors of the broth and seasonings.

Conclusion:

Barley morocco is a hearty, flavorful, and versatile dish that can be enjoyed as a main course or side dish. It's a great way to use up leftover barley, and it's also a healthy and nutritious meal. With its combination of barley, vegetables, and spices, barley morocco is a dish that is sure to please everyone at the table.

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