Best Barley Pilaf With Chickpeas And Artichoke Hearts Recipes

BARLEY PILAF WITH CHICKPEAS AND ARTICHOKE HEARTS

Steps:

• Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes.
• Cover, reduce heat, and simmer 8 minutes or until barley is tender and liquid is absorbed.
• Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice.
• While the barley cooks, heat the oil in a large nonstick skillet over medium-high heat. Add garlic and artichokes; sauté 3 minutes or until lightly browned.
• Place 1 cup barley mixture into each of 4 bowls, and then top each serving with 1/4 cup artichoke mixture. Sprinkle each serving with 2 tablespoons of cheese.

BARLEY PILAF

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
• Season to taste with salt and pepper and sprinkle with chopped chives.

INDIAN CURRIED BARLEY PILAF

Steps:

• Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
• Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.