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    You are in: Home / Recipes / Barley Pilaff Recipe
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    Barley Pilaff

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Surfsider's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a medium sized saucepan with a lid. Add garlic and cook for a
    2. 2
      minute. Add cumin powder and pearl barley. Pour in stock and zest. Season
    3. 3
      and bring to the boil. Reduce heat and cover. Simmer for 35-40 minutes, or
    4. 4
      until cooked. Stir through pine nuts, currants and shallots.

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    Ratings & Reviews:

    • on June 09, 2007

      45

      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 (Masoor Dal (Red Lentils)).

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Barley Pilaff

    Serving Size: 1 (255 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 610.0
     
    Calories from Fat 171
    28%
    Total Fat 19.1 g
    29%
    Saturated Fat 2.3 g
    11%
    Cholesterol 7.2 mg
    2%
    Sodium 355.9 mg
    14%
    Total Carbohydrate 95.1 g
    31%
    Dietary Fiber 16.6 g
    66%
    Sugars 8.2 g
    33%
    Protein 19.0 g
    38%

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