Best 7 Pearl Barley Pilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Pearl Barley Pilaf: A Wholesome and Flavorful Dish**

Pearl barley pilaf is a hearty and flavorful dish made with pearl barley, a type of whole grain that is known for its chewy texture and nutty flavor. This versatile dish can be served as a main course or a side dish, and it is a great way to incorporate more whole grains into your diet. With its combination of spices, herbs, and vegetables, pearl barley pilaf is a delicious and nutritious meal that is sure to please everyone at the table.

**A Collection of Pearl Barley Pilaf Recipes:**

- **Classic Pearl Barley Pilaf:** This simple yet flavorful recipe is a great introduction to pearl barley pilaf. With just a few basic ingredients, you can create a delicious and satisfying dish that is perfect for everyday meals.

- **Mediterranean Pearl Barley Pilaf:** This flavorful pilaf is inspired by the vibrant flavors of the Mediterranean. With a combination of sun-dried tomatoes, olives, and feta cheese, this dish is sure to transport you to the shores of the Mediterranean.

- **Vegetable Pearl Barley Pilaf:** This colorful and nutritious pilaf is packed with fresh vegetables, making it a great way to get your daily dose of vitamins and minerals. With a variety of vegetables, such as bell peppers, carrots, and zucchini, this pilaf is a delicious and healthy meal that is perfect for vegetarians and meat-eaters alike.

- **Middle Eastern Pearl Barley Pilaf:** This aromatic pilaf is inspired by the rich and flavorful cuisine of the Middle East. With a combination of warm spices, such as cumin, coriander, and cinnamon, this dish is sure to tantalize your taste buds and transport you to the bustling souks of the Middle East.

- **One-Pot Chicken and Pearl Barley Pilaf:** This convenient and flavorful one-pot meal is perfect for busy weeknights. With tender chicken, fluffy pearl barley, and a variety of vegetables, this dish is a complete and satisfying meal that can be made in just one pot.

Here are our top 7 tried and tested recipes!

BARLEY PILAF



Barley Pilaf image

This rice alternative is good with roasted chicken or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

1 cup pearl barley
2 tablespoons unsalted butter
1 shallot, minced
Coarse salt and ground pepper
1/4 cup toasted pine nuts
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

  • In a large pot of boilingsalted water, cook pearl barley until tender but stillal dente, about 35 minutes. Drain in a fine-mesh sieveand rinse with cool water to stop the cooking.
  • In a large skillet, melt unsalted butter over medium-high. Add shallot, minced, and season with coarse salt and ground pepper. Cook until softened, about 2 minutes; add barley and stir to combine. Transfer barley mixture to a largebowl and stir in toasted pine nuts, finely chopped fresh parsley, and freshlemon juice. Season with salt and pepper.

Nutrition Facts : Calories 298 g, Fat 12 g, Fiber 8 g, Protein 7 g

PEARL BARLEY PILAF



Pearl Barley Pilaf image

Make and share this Pearl Barley Pilaf recipe from Food.com.

Provided by Rob R.

Categories     Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

3/4 teaspoon ground cumin
3/8 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
3/8 teaspoon dried mint flakes
3/4 teaspoon garlic powder
3/4 teaspoon ground red pepper
3/8 teaspoon vegetable oil
cooking spray
7 ounces chopped onions
5 ounces chopped red bell peppers
2 1/4 teaspoons low sodium soy sauce
2 1/2 cups low sodium vegetable broth
7 ounces uncooked pearl barley
14 1/2 ounces canned diced tomatoes, drained
1 bunch chopped green onion

Steps:

  • Combine the first 7 ingredients in a small bowl.
  • Coat skillet with cooking spray and oil; add chopped onion, bell pepper, and soy sauce.
  • Cook over medium-high heat 3 minutes or until vegetables are lightly browned.
  • Add broth, barley, tomatoes, and spice mixture, and stir well.
  • Bring to a boil; cover, reduce heat, and simmer 55 minutes or until barley is done.
  • Let stand 15 minutes.
  • Stir in green onions.
  • Serve.

INDIAN CURRIED BARLEY PILAF



Indian Curried Barley Pilaf image

This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!

Provided by Tracy X

Categories     Side Dish     Grain Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 11

¼ cup butter
1 onion, diced
1 ½ cups pearl barley
½ teaspoon ground allspice
½ teaspoon ground turmeric
¼ teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper
3 ½ cups chicken broth
¼ cup slivered almonds
¼ cup raisins

Steps:

  • Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
  • Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 72.5 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 9.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 257.3 mg, Sugar 5.7 g

RICE AND BARLEY PILAF



Rice and Barley Pilaf image

With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

3 cups reduced-sodium chicken broth
1/4 cup uncooked wild rice
1/4 cup medium pearl barley
1/4 cup uncooked brown rice
1/2 pound baby portobello mushrooms, chopped
1 small onion, chopped
1 celery rib, finely chopped
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup grated Parmesan cheese
1/4 cup half-and-half cream
1/8 teaspoon pepper

Steps:

  • In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.

Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

BARLEY PILAF WITH PEARL ONIONS



Barley Pilaf with Pearl Onions image

This nutty pilaf is a variation on a recipe from columnist Susan Spungen's grandmother Essie, and is perfect for soaking up the rich juices from Juki's Short Ribs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 5

10 ounces white pearl onions (about 2 cups)
1 tablespoon chicken fat, margarine, or unsalted butter
2 cups pearl barley
1 quart homemade or low-sodium canned chicken stock, plus more if needed
Coarse salt and freshly ground pepper

Steps:

  • Bring a large saucepan of water to a boil. Add onions, and blanch until skins loosen, about one minute. Drain onions in a colander, and rinse with cold water. Peel onions, and set aside.
  • Heat the fat in a large saucepan over medium-low heat until hot but not smoking. Add barley; cook, stirring frequently, until the barley is browned and fragrant, about 15 to 20 minutes.
  • Add stock and reserved onions. Bring to a boil, then reduce to a simmer. Season with salt and pepper. Cover, and cook barley until tender but chewy and all liquid has been absorbed, about 40 minutes; if all the liquid is absorbed and the barley is still not done, add a few tablespoons stock or water, and continue cooking. Serve hot.

BARLEY PILAF



Barley Pilaf image

Barley can be found in two forms-hulled and pearled. Pearling removes almost a third of the grain, making it quicker cooking and reducing some nutrients. Hulled barley takes longer to cook but has a higher nutrient content and a pleasant, toothsome chewiness. This pilaf recipe is a simple way to enjoy hulled barley.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter
1 small onion, chopped
1 cup hulled barley
2 1/2 cups low-sodium chicken broth
Kosher salt
1/2 cup small pieces of broken spaghetti (about 2 ounces)
Freshly ground black pepper
2 tablespoons chopped fresh chives

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
  • Season to taste with salt and pepper and sprinkle with chopped chives.

Nutrition Facts : Calories 250 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 10 grams, Sugar 2 grams

HERB-BASTED CHICKEN WITH PEARL BARLEY, BACON, AND ROOT VEGETABLE PILAF



Herb-Basted Chicken with Pearl Barley, Bacon, and Root Vegetable Pilaf image

Categories     Chicken     Pork     Rice     Vegetable     Roast     Sauté     Quick & Easy     Lemon     Rosemary     Bacon     Carrot     Turnip     Butternut Squash     Winter     Rutabaga     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 17

Pilaf
2 cups water
1/2 teaspoon salt
1 cup pearl barley, rinsed, drained
6 ounces bacon, diced
1 shallot, minced
1 1/4 cups 1/4- to 1/3-inch cubes peeled root vegetables (such as celery root, carrot, turnip, rutabaga, and/or butternut squash)
Pinch of sugar
2 teaspoons fresh lemon juice
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Chicken
6 tablespoons canola oil
4 large chicken breast halves with skin and bones
2 tablespoons (1/4 stick) butter
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary

Steps:

  • For pilaf:
  • Bring 2 cups water and salt to boil in medium saucepan. Mix in barley. Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes. Drain barley.
  • Sauté bacon in large pot over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 2 tablespoons drippings from pot. Add shallot; stir 30 seconds. Add cubed vegetables and sugar; sauté 6 minutes. Add barley, lemon juice, and herbs; stir 2 minutes. Mix in bacon; season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Cover and place in oven to rewarm while chicken roasts, adding water by tablespoonfuls to moisten if dry.)
  • For chicken:
  • Preheat oven to 350°F. Heat oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down, in skillet. Cook until skin browns, about 7 minutes. Add butter and herbs to skillet; stir to blend. Turn chicken skin side up. Place skillet in oven; roast chicken until cooked through, basting occasionally with herb butter, about 20 minutes.
  • Divide pilaf among 4 plates; top with chicken. Spoon pan juices over.

Tips:

  • Use the right ratio of liquid to barley. Too much liquid will make the pilaf mushy, while too little will make it dry. The general rule is 1 cup of barley to 2 cups of liquid.
  • Rinse the barley before cooking. This will remove any dirt or debris and help the barley cook evenly.
  • Sauté the barley in butter or oil before adding the liquid. This will help to toast the barley and give it a nutty flavor.
  • Add aromatics to the pilaf. Onions, garlic, and herbs are all great additions that will enhance the flavor of the dish.
  • Season the pilaf to taste. Salt and pepper are essential, but you can also add other spices or herbs to your liking.
  • Cook the pilaf until the barley is tender and the liquid has been absorbed. This will usually take about 20 minutes.
  • Let the pilaf rest for a few minutes before serving. This will allow the flavors to meld and the pilaf to set.

Conclusion:

Pearl barley pilaf is a delicious, healthy, and versatile dish that can be served as a side dish or a main course. It's easy to make and can be customized to your liking. With its nutty flavor and chewy texture, pearl barley pilaf is a great way to enjoy this ancient grain.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #vegan     #vegetarian     #stews     #grains     #dietary     #pasta-rice-and-grains     #4-hours-or-less

Related Topics