Barley is a grain with a nut-like flavor and a pasta-like consistency. Pearled barley is hulled barley that has been polished so that the ends (bran) of the kernel are removed. While pearled barley is lower in nutrients than hulled barley, it cooks more quickly. Pearled Barley Pilaf is a great way to upgrade your next chicken dinner. As a less familiar side dish than rice, couscous, farfel or potatoes, barley can dress up a meal. By the way, this recipe also makes a great tongue twister. Try to say Pearled Barley Pilaf with Parsley three times fast!
Prep Time: 5 minutes
Cook Time: 55 minutes
Ingredients:
- 2-3 tablespoons olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 cup pearled barley
- 2 1/2 cups water
- 2 teaspoons pareve chicken soup mix
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional)
- 1/2 teaspoon grated lemon peel (optional)
Preparation:
1. Heat oil in a skillet. Add onions and garlic. Cook, stirring often, for about 5-7 minutes.
2. Add pearled barley to the skillet. Cook, stirring often, for another 3 minutes.
3. In a saucepan, bring the water to a boil. Stir in soup mix, salt and pepper. Stir in onions, garlic and barley. Reduce heat to low. Simmer, covered, for 45 minutes or until tender.
4. Remove from heat. Keep covered for another 5 minutes. Uncover and let cool for 5 minutes. Stir in parsley and lemon peel.
SERVING SUGGESTIONS: Serve hot with a poultry dish.
2. Add pearled barley to the skillet. Cook, stirring often, for another 3 minutes.
3. In a saucepan, bring the water to a boil. Stir in soup mix, salt and pepper. Stir in onions, garlic and barley. Reduce heat to low. Simmer, covered, for 45 minutes or until tender.
4. Remove from heat. Keep covered for another 5 minutes. Uncover and let cool for 5 minutes. Stir in parsley and lemon peel.
SERVING SUGGESTIONS: Serve hot with a poultry dish.
