Barley Pilaf

Barley Pilaf is a delightful and nutritious dish that puts a twist on the traditional pilaf by using pearled barley as the main grain. In this recipe, barley is sautéed before being cooked with flavorful stock or water, resulting in a hearty and comforting meal. The dish is versatile and can be customized with various herbs and vegetables to suit your taste preferences.

MAKES: 4 servings

TIME: 45 minutes

INGREDIENTS:

• 2 tablespoons butter or extra virgin olive oil
• 1/2 cup chopped scallion or onion
• 1 cup pearled barley
• 1 teaspoon chopped fresh tarragon leaves (or 1/2 teaspoon dried tarragon) OR 1 tablespoon chopped fresh chervil, mint, dill, or parsley leaves
• 3 cups chicken, beef, or vegetable stock (or water)
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. In a medium to large skillet, melt the butter or heat the extra virgin olive oil over medium-high heat.
2. Add the chopped scallion or onion to the skillet and cook, stirring occasionally, until softened, approximately 5 minutes.
3. Stir in the pearled barley and cook for about a minute until the barley becomes glossy.
4. Add your choice of fresh herbs, either chopped tarragon leaves (or dried tarragon) or one of the alternatives like chervil, mint, dill, or parsley, to the skillet.
5. Pour in the chicken, beef, or vegetable stock (or water), and season with salt and freshly ground black pepper according to your taste.
6. Bring the mixture to a boil.
7. Reduce the heat to low, cover the skillet with a lid, and simmer the barley for approximately 30 minutes. Occasionally check the barley to ensure it becomes tender and absorbs all the liquid. If needed, add a tablespoon or two more of liquid and continue cooking.
8. Once the barley is fully cooked and the liquid is absorbed, check for tenderness. If the barley is tender but there’s a bit of liquid left, cover the skillet, remove it from the heat, and let it rest for 10 minutes to allow further absorption.
9. In the unlikely event of excess liquid (1/4 cup or more) remaining after the resting period, uncover the skillet, raise the heat slightly, and cook, stirring, until the barley becomes fluffy and any excess liquid evaporates.
10. Use a fork to fluff the grains once they are fully cooked and the liquid is absorbed.
11. Garnish the Barley Pilaf with chopped fresh parsley leaves to add a pop of color and extra flavor.
12. Serve the delicious Barley Pilaf as a wholesome main dish, a delightful side, or even as a cold salad for a refreshing option.

VARIATIONS:

• Vegetable Barley Pilaf: Add a variety of colorful vegetables like carrots, bell peppers, and peas to the pilaf to enhance its nutritional value and taste.
• Mushroom Barley Pilaf: Sautee sliced mushrooms with the scallions or onions for an earthy flavor profile.
• Nutty Barley Pilaf: Toast some chopped nuts like almonds, cashews, or walnuts and sprinkle them over the finished pilaf for added crunch and richness.
• Citrus Barley Pilaf: Add a burst of freshness by mixing in some orange or lemon zest before serving.

Enjoy your homemade Barley Pilaf with family and friends, and feel free to get creative with the variations to make this dish uniquely yours!