Recipe: Perfect Barley Pilaf

Barley Pilaf. This barley pilaf is no exception. Not only does it introduce a nutritious grain into your diet, but the high-protein, high-fiber barley makes a delicious baked pilaf that is flavorful, tender and pairs. People tend to cook barley more in the winter than in the summer.

I love making rice pilafs, but sometimes, I like experimenting with different types of grains. I have found that pearled barley is a great alternative to rice. Barley can be found in two forms-hulled and pearled. You can cook Barley Pilaf using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Barley Pilaf

1. You need 1 cup of barley.
2. It's 3 cups of water.
3. You need 1 tablespoon of powdered chicken stock.
4. It's 1 of small onion.
5. Prepare 2 teaspoons of crushed garlic.
6. Prepare 60 grams of shitake mushrooms.
7. Prepare 4 of sage leaves (1 teaspoon if dried).
8. Prepare 1/4 of lime.
9. Prepare 1 tablespoon of butter.
10. It's 1 tablespoon of soya sauce.

Pearling removes almost a third of the grain, making it quicker cooking and reducing some nutrients. I had run out of barley, so I subbed brown rice. To save time and dishes, I. The pilaf is an excellent accompaniment to chicken and pork, but would stand on its own with the addition of Parmesan.

Barley Pilaf instructions

1. In pot put barley, stock and water bring to boil. Allow to simmer for 25 to 30 minutes until barley tender.
2. Chop onion, mushrooms and sage..
3. In a pan saute onions and garlic in butter, when browned add mushrooms and sage, saute till brown.
4. Add soya sauce and lime, stir till all brown bits removed from bottom of pan..
5. Drain barley and add to mushroom mix.
6. Mix together and serve as a side dish.

Winter squash contributes a rich, full flavor to a simple barley pilaf. Quick, Easy One-pot Vegan Barley Pilaf Recipe made with Pearl Barley, Green Beans, Chickpeas and Carrots. A simple Barley Pilaf made with fresh veggies and Indian Spices. Barley is not the usual in pilafs, but it works well when you want a change from rice. Tarragon has a flavor similar to fennel but milder.