Fruity Barley Pilaf

Total Time
Prep 10 mins
Cook 45 mins

This dish would be perfect with chicken or pork.

Ingredients Nutrition


  1. In a saucepan with lid heat 1 tbsp olive oil.
  2. Add onion, celery and jalapeño and cook until softened.
  3. Season with salt and pepper.
  4. Add barley and stir to coat.
  5. Add chicken stock and bring to a boil.
  6. Lower to simmer, cover and cook 40-45 minutes until liquid is absorbed.
  7. Meanwhile, mix 1 tbsp oil, lemon zest and juice, apple, raisins, pecans together.
  8. Toss with cooked barley mixture, cover and let stand for 10 minutes.
  9. Serve warm.


Most Helpful

I enjoyed this fruity chewy side that can be made easily into a meal. Garlic was omitted in the directions But I figured it was to go with the onions. Didn`t need all the stock. 1/2 the stock and half pineapple or apple juice would have been great. I say pineapple because I had a main with this that included pineapples and it complemented it really yummy. I also cut the cooking time down to 30 minutes. I also place 1/2 the lemon, fruit mixture in to start which helped plump up the raisins. Didn`t peel the apples and found no reason to.

Rita~ August 24, 2007

I thought it was different and interesting thought I wouldn’t have made it too often. DH thought the combination of spiciness with fruit did NOT work and should never be made again.

3KillerBs August 24, 2007

I thought this was good. I would do two things differently: I would leave out the jalapeno...I love it but it just didn't suit my taste with the fruit. I would also add the raisins in with the broth to softem them a bit. The crunchy apples and pecans went well with the barley. Nice effort for the contest!

Kelly M. August 24, 2007

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