Barley Pilaf

Submitted by Dancer

"This goes great with any meat or just by itself and LF."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 8

ingredients

• 4 tablespoons chicken stock
• 1 small onion, chopped
• 2 celery ribs, sliced
• 1 (4 ounce) can mushroom pieces, drain (I prefer fresh)
• 1 cup pearl barley
• 1 1⁄2 teaspoons chicken bouillon granules
• 3 1⁄4 cups water
• 1⁄4 teaspoon poultry seasoning

directions

1. In a large saucepan, add chicken stock, onions, celery, and mushrooms; sauté until tender and stock is absorbed.
2. Stir in barley and cook, stirring frequently, until browned.
3. Add bouillon, water, and poultry seasoning.
4. Bring mixture to a boil, then reduce heat to simmer, covered for 20 minutes.

Reviews

[Charishma_Ramchandani]

I'm sorry we didn't enjoy this at all. I substituted the chicken stock with vegetable stock, omitted the poultry seasoning. This totally was a disaster. Sorry.

 

[Carla S.]

Wonderful! I substituted all chicken broth for the bouillon and served it with hashed brussels sprouts and marinated grilled chicken breasts. Very filling and satisfying.

 

[Chef Liz in Ohio]

Made this for dinner last night.. it was a big hit.. However I did make a bit of a change.. I added an extra cup of the barley.. Served with FF Yogurt.. Liz

 

[ReeLani]

This is a great tasting recipe, and I rarely say that about anything fat free. I used a whole tablespoon of instant chicken bouillon powder, but otherwise followed exactly. I enjoyed this both hot and cold and will make again.