Barley Pilaf
Skip the rice and try this incredible barley pilaf instead! It's more nutritious, easier to cook, and has that amazing chewy texture that makes every bite interesting – A superb twist on a great classic!
Servings 4
Calories 245kcal
Ingredients
- 1 cup pearl barley
- 1 cup vegetable or chicken broth
- 1-3/4 cups water
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- 1-2 tbsp extra-virgin olive oil
- 1 medium onion finely diced
- 1 large carrot finely diced
- 1 clove garlic minced
- 1/2 tsp salt I use Himalayan salt
- 1/4 tsp ground white or black pepper
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- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
- 1/4 tsp turmeric
Instructions
- Cook the barley: Rinse 1 cup pearl barley until water runs clear. Combine with 1 cup chicken broth and 1¾ cups water in a saucepan. Bring to boil, reduce heat to low, cover and simmer 30 minutes without lifting lid. Let rest covered 10 minutes..
- Sauté aromatics: Heat 1-2 tbsp olive oil in a large pan over medium heat. Add 1 diced onion, 1 diced carrot, 1 minced garlic clove, ½ tsp salt, and ¼ tsp white pepper. Cook 5 minutes until carrots are tender.
- Combine and finish: Add cooked barley, ½ cup frozen peas, ¼ cup chopped parsley, and ¼ tsp turmeric to the pan. Gently fold together until heated through, about 2-3 minutes. Let sit 2 minutes before serving.
- Storage: Keeps 4-5 days refrigerated.
Nutrition
Calories: 245kcal | Carbohydrates: 46g | Protein: 6g | Fat: 4g | Sodium: 525mg | Potassium: 340mg | Fiber: 9g | Sugar: 3g | Vitamin A: 3000IU | Vitamin C: 19.6mg | Calcium: 39mg | Iron: 2mg