I’ve said it before and I’ll say it again, discussing pilaf isn’t the most scintillating food-talk we could be having, especially in light of treats like this and this.
But it is absolutely necessary if you are looking for simple, healthful, delicious side dishes to compliment a myriad of main entrees. 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 wonderfully with many dishes, not the least of which I’ll be sharing later this week (think: broiled parmesan and lemon chicken – yum!).
My kids, the ultimate skeptics, didn’t bat an eye at devouring this tasty side dish. Granted, they’ve become accustomed to eating barley in one of our favorite chilis, but I also helped alleviate their worries by telling them it was like rice – just chubbier and chewier – and for some reason, that sealed the deal and they gobbled it right up.
One Year Ago: Skillet Chicken Parmesan
Two Years Ago: Roast Pork Tenderloin with Asian Glaze
Three Years Ago: Chocolate Chip Cake
Ingredients
- 2 tablespoons butter
- 1 cup medium pearl barley (not quick cooking barley)
- 1/4 - 1/2 cup pine nuts or almonds, optional
- 2 garlic cloves, finely minced
- 1 medium onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 1/2 cups low-sodium chicken broth
Directions
- Preheat the oven to 375 degrees F.
- In a large skillet, melt the butter over medium heat and add the barley, nuts (if using), garlic and onions. Saute the mixture, stirring frequently, until the onions are tender and the barley is golden. Scrape the mixture into a 3-quart baking dish and stir in the salt, pepper and chicken broth. Bake uncovered for 60-80 minutes, until the liquid is absorbed and the barley is tender. Garnish with green onions, if desired.
I love, love, love barley. I can’t wait to try this one.
I love barley in soup, but have never tried it in a recipe where it is the star! I can’t wait to try this!
Sounds yummy! I, too, love barley
Just gotta get some pine nuts & I’ll be set!
My mom makes this and adds mushrooms…sooo good!!
This is the exact kind of recipe I love turning to you for. I know you will take a simple ingredient and make it the absolute best. I can’t wait to try this!
Hope you & sweet baby are doing wonderful
xo
Will be making this tonight. Thank you for posting this healthy and delicious recipe! You are my official ‘go-to’ online cookbook.
No way!!!! One of MY recipes featured on this awesome blog!? I am so honored you liked it Mel. And just seeing it here makes me want to make it even more now that it’s passed your high bar. You are the best Mel!
I haven’t tasted this yet, but I can already tell I NEEDED this in my recipe repertoire. Thank you!
Made this last night and its delicious! For lunch today I plan on adding a ton of roasted veggies to it and putting it in a wrap – LOVE this!!
[...] is one of Mels amazing recipes, and since my camera is broken for the next week, this is her picture also! And I [...]
I’ve never tried barley but i feed it to my babies as cereal so i’m making this now to give it a shot!!
This was awesome!! Even my skeptical friend and husband loved it!
I wish I could break my man of his rice.with.every.single.meal habbit but he is stubborn and won’t budge, unless it is potatoes- mashed, baked, or fried. I guess I will have to try harder because I can’t look at another grain of rice without losing my mind!
I made it tonight and everyone liked it! It probably took closer to 2 hours to cook though! My chicken broth had been in the fridge – do you think that could have had something to do with it? I followed the recipe exactly, skipping the pine nuts. Thanks!
Hi Katie – I’m not sure why you would have had to bake it for so much longer! Maybe a variance in oven temperature?
yum. Oh I loved this. I did make it with the Broiled Parmesan chicken as suggested and did a side of broccoli. So tasty and easy to throw together- I will for sure be adding this to my collection.