Lemon Barley Pilaf
- Ready In:
- 1hr 23mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- salt
- fresh ground black pepper
- 1⁄2 cup pearl barley
- 1 3⁄4 cups chicken broth
- 1⁄2 cup water
- 1 bay leaf
- 1 small carrot, peeled, cut into small cubes
- 1⁄2 red bell pepper, cut into small cubes
- 4 scallions, white and light green parts only, sliced
- 1⁄2 lemon, zest of
directions
- Melt butter in a medium saucepan over medium heat.
- Add in onion and season lightly with salt and pepper; stir to coat with butter, and cook and stir until it is soft but not colored, about 3-5 minutes.
- Add in the barley and cook, stirring, for 3 minutes.
- Increase heat, pour in the broth and water; toss in the bay leaf, and bring to a boil.
- Stir; decrease heat so that the broth simmers; cover pan, and cook for 30 minutes, or until the barley is almost tender (it should retain a bit of chew).
- Sprinkle over the carrot; cover again, and cook for 5 minutes.
- Add the red pepper, stir the pilaf, cover pan, and turn off the heat.
- Allow the pilaf to rest for 5-10 minutes.
- Stir in the scallions and grated lemon zest; remove bay leaf, and taste for salt and pepper before serving.
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Reviews
-
Made this for New Kids on the Block tag game. I followed the instructions only using some grated carrots instead of small cubes which really makes no difference (I just had grated). I did add l minced clove of garlic for a little more seasoning and home made chicken broth. I loved it DH liked it but not loved it (I think it's because he isn't as much of a barley fan except in soups.) The only thing I had trouble with is I couldn't get it to thicken up like I thought it should but then again maybe I miss measured. Anyway I loved it and served it with Fish Piccata--Easy and Economical#448267 and spinach with garlic and shallots. Thank you for submitting this recipe.