Lemon Barley Pilaf

READY IN: 1hr 23mins
Recipe by ratherbeswimmin

In 'Around My French Table' by Dorie Greenspan

Top Review by mama smurf

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.

Ingredients Nutrition


  1. Melt butter in a medium saucepan over medium heat.
  2. 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.
  3. Add in the barley and cook, stirring, for 3 minutes.
  4. Increase heat, pour in the broth and water; toss in the bay leaf, and bring to a boil.
  5. 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).
  6. Sprinkle over the carrot; cover again, and cook for 5 minutes.
  7. Add the red pepper, stir the pilaf, cover pan, and turn off the heat.
  8. Allow the pilaf to rest for 5-10 minutes.
  9. Stir in the scallions and grated lemon zest; remove bay leaf, and taste for salt and pepper before serving.

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