This is one of Mels amazing recipes, and since my camera is broken for the next week, this is her picture also! And I would have waited to post this until I got my camera back, but I felt like If I waited I would be keeping secret the most sensational pilaf I have ever eaten, and I would feel like that would be a sin.
And if all of those reasons aren’t enough to make you want to run to the kitchen and make this, then just trust me that the flavors in this dish are awesome and would taste great as a main dish, or would match perfectly as a side to any chicken, fish, or Tofu dish, not to mention your body would love you, because barley rocks on the health scale!
I really liked this. I love barley. It is extremely good for you, and lets be honest, the texture is awesome. Its chewy, and nutty, and and am excited to continue exploring the wide world of barley pilafs. Who’s with me!?
Barley for President!
Garlic and Onion Barley Pilaf
2 tablespoons butter
1 cup medium pearl barley (not quick cooking barley)
1/4 – 1/2 cup pine nuts or almonds, optional
2 garlic cloves, finely minced
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups low-sodium chicken broth(or 3 bouillon cubes)
Preheat the oven to 375 degrees F.
In a large skillet, melt the butter over medium heat and add the barley, nuts (if using), garlic and onions. Saute the mixture, stirring frequently, until the onions are tender and the barley is golden. Scrape the mixture into a 3-quart baking dish and stir in the salt, pepper and chicken broth. Bake uncovered for 60-80 minutes, until the liquid is absorbed and the barley is tender. Garnish with green onions, if desired.
Recipe Source: Melskitchencafe at this site. Best blog ever!