Barley Pilaff

Name: Barley Pilaff
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 1 tablespoon olive oil; 2 garlic cloves, chopped; 1 teaspoon cumin; 2 cups pearl barley, rinsed and drained; 4 cups chicken stock; 1 teaspoon grated orange zest; 1/2 cup pine nuts or 1/2 cup walnuts, toasted; 2 tablespoons currants; 3 shallots, sliced

Submitted by Surfsider

"This is a recipe from Australia's Lindy Milan and Jeff Jansz - big thank you to them! They serve it with chicken tagine. I first cooked it when I had some leftover roast duck - you know how it is, one duck is too much for 2 people but not enough for 3.... So I made the stock with the duck bones and wingtips; chopped up the leftover roast duck and sauteed it till a bit crisp; strewed the duck over the top of the pilaff. The duck bit isn't in the recipe - could be done with almost any leftover roast meat."

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Ready In:: 50mins
Ingredients:: 9
Serves:: 4-6

ingredients

1 tablespoon olive oil
2 garlic cloves, chopped
1 teaspoon cumin
2 cups pearl barley, rinsed and drained
4 cups chicken stock
1 teaspoon grated orange zest
¹⁄₂ cup pine nuts or 1/2 cup walnuts, toasted
2 tablespoons currants
3 shallots, sliced

directions

Heat oil in a medium sized saucepan with a lid. Add garlic and cook for a
minute. Add cumin powder and pearl barley. Pour in stock and zest. Season
and bring to the boil. Reduce heat and cover. Simmer for 35-40 minutes, or
until cooked. Stir through pine nuts, currants and shallots.

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Reviews

This is a nice way to cook barley, although I was expecting it to have more flavor. I left out the shallots (I don't eat those). I used 4 cloves of garlic (I always double the garlic in any recipe). Next time I make this I will use even more and will probably increase the amount of cumin too. It will definitely be good with the dal recipe that I use (recipe #190963).

emily hauer