Best Barley Pilaf Recipes

RICE AND BARLEY PILAF

Steps:

• In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.

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.

BARLEY PILAF

Steps:

• Melt butter or margarine in a large saucepan.
• Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
• Stir in barley and cook, stirring frequently, until lightly browned.
• Add bouillon, water and pepper; heat to boiling.
• Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
• Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
• Meanwhile, wash spinach thoroughly.
• Steam 3 to 5 minutes.
• Remove from heat and stir into cooked barley mixture.
• Cook until heated through.

VEGETABLE AND BARLEY PILAF

Steps:

• In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes., Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.

INSTANT POT® WILD RICE AND BARLEY PILAF

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
• Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.

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.

ROASTED BARLEY PILAF

Steps:

• In a heavy, medium saucepan, heat oil over medium heat. Add barley and cook, stirring frequently, for 10 minutes. The barley should start to brown and give off an aroma.
• Add shallots, and cook for 2 minutes. Add mushrooms, and cook until wilted, 2 to 3 minutes. Add stock and salt. Bring to a boil; then turn down heat to a bare simmer. Cover, and cook for 45 minutes, or until liquid is absorbed.
• Stir well, season with pepper and more salt, if needed, and serve immediately.

BARLEY PILAF

Steps:

• In a large pot of boilingsalted water, cook pearl barley until tender but stillal dente, about 35 minutes. Drain in a fine-mesh sieveand rinse with cool water to stop the cooking.
• In a large skillet, melt unsalted butter over medium-high. Add shallot, minced, and season with coarse salt and ground pepper. Cook until softened, about 2 minutes; add barley and stir to combine. Transfer barley mixture to a largebowl and stir in toasted pine nuts, finely chopped fresh parsley, and freshlemon juice. Season with salt and pepper.

WILD RICE AND BARLEY PILAF

Steps:

• Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
• In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
• Drain the cranberries.
• Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.

BARLEY, WILD RICE, AND CRANBERRY PILAF

Steps:

• In medium saucepan with lid, boil water, add barley, wild rice and salt. Return to boil, reduce heat to low, cover and cook about 40 min or until barley is tender.
• While barley and rice is cooking, pour orange juice over cranberries and set aside.
• Drain any excess liquid from cooked barley and rice mixture. Place rice and barley in large bowl.
• Drain cranberries, reserving liquid.
• Toss cranberries with barley and rice.
• Mix 5 tbsp orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture.
• Add chopped parsley and walnuts. Mix well. Serve at room temperature or chilled.

BARLEY AND RICE PILAF

Steps:

• In a large skillet, saute the celery, red pepper, onions and garlic in oil until crisp-tender. Stir in the rice, barley, bacon, salt and pepper; cook and stir until heated through.

BARLEY, QUINOA, & RICE PILAF

Steps:

• 1. Melt the stick of butter in large saute pan. Add the onion, garlic, and mushrooms. Saute about 5 minutes. Stir in the Quinoa and brown about 1 minute. Add the wine and cook until most is evaporated. Add the chicken broth, rice and barley. Cook stirring frequently until the rice, quinoa and barley is cooked and the liquid is absorbed. About 20 minutes. Stir in the thyme leaves and taste and adjust for salt and pepper.

BARLEY AND WILD RICE PILAF WITH POMEGRANATE SEEDS

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
• Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
• Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

BARLEY-RICE PILAF

Steps:

• Preheat oven to 350.
• In medium skillet, over medium heat, melt butter. Add almonds and stir until lightly browned, about 2 mintues. Add onion and garlic and saute until tender about 5 minutes.
• Stir in rice and barley. Add stock, wine and seasonings. Stir and bring to a boil.
• Transfer to 2 1/2-quart casserole lightly coated with cooking spray. Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.

BLUE CHEESE-STUFFED BEEF TENDERLOIN WITH PORT SAUCE & MUSHROOM-SPINACH BARLEY PILAF

Steps:

• Prepare beef and sauce: Slit tenderloin lengthwise, almost but not all the way through. Sprinkle with salt and 1/2 tsp. each pepper and thyme. Mix cheese, bread crumbs and 1/4 tsp. each pepper and thyme; stuff pocket with cheese mixture. Tie tenderloin crosswise at 1 1/2-inch intervals. Coat with oil and sprinkle with more salt and pepper; set aside. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Heat a large, heavy-bottomed roasting pan over two burners on medium-high heat. When pan is very hot, turn on exhaust fan and sear roast until well browned, about 2 minutes on all 4 sides; transfer to a cookie sheet. Reduce heat to low; add port, scraping roasting pan to loosen brown bits. Pour port into a saucepan with 1 cup broth. Simmer until reduced to 1 cup; whisk in cornstarch to thicken. Set aside. Prepare pilaf: Place mushrooms in a bowl, cover with3 cups of water and agitate to loosen dirt. Let sit 30 minutes. Put mushrooms in a fine mesh strainer; reserve liquid in bowl. Wash mushrooms under running water. Set aside. Pour mushroom liquid through strainer into another bowl. Add 2 Tbs. oil to the roasting pan. Sauté onion until well browned, 5 minutes. Add barley. Sauté; stir constantly,1 to 2 minutes. Add mushrooms, then wine. Simmer until nearly evaporated; add reserved mushroom liquid and4 cups broth, and bring to a simmer. To cook: Set a wire rack over the barley; set beef on rack. Cook, uncovered, until a meat thermometer inserted in thickest portion registers 120 (medium-rare) or 125 (medium), 30 to 35 minutes. Remove roast from rack and rack from pan. Let roast rest for about 25 minutes. Return barley to oven; cook until liquid evaporates and barley is tender, about 20 minutes. Remove from oven; stir in spinach and Parmesan until spinach wilts. To serve: Reheat port wine sauce. Cut roast into 1-inch-thick slices. Serve with sauce and barley pilaf.

CONFETTI BARLEY PILAF

Steps:

• In a large nonstick skillet, saute onion and garlic in oil until tender. Add barley; saute for 3-5 minutes or until lightly browned. Add the mushrooms, carrot, cabbage, red pepper, basil and oregano. Cook and stir until vegetables are crisp-tender, about 3 minutes., Stir in broth; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until liquid is absorbed and barley is tender.

BARLEY PILAF WITH BACON

Steps:

• Preheat oven to 350°. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cool, then refrigerate. , Drain skillet, reserving 2 teaspoons drippings. In drippings, saute barley, onion and mushrooms until barley is lightly browned and vegetables are tender. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Stir in broth and pepper. Cover and bake 1 hour. , Stir in bacon; bake 5-10 minutes or until barley is tender and liquid is absorbed.

BARLEY AND ASPARAGUS PILAF

Steps:

• In a large saucepan over medium heat, add the oil and saute the onion and garlic until translucent and soft. Add the barley and stir together so the barley gets coated with oil and begins to toast.
• Reduce the heat and slowly add the vegetable stock a little at a time to the toasted barley. Stir constantly until all the liquid you've added has evaporated, then add more. Continue to do this until all the stock has been used. Reduce the heat to low and add the asparagus. Simmer until the asparagus is cooked, normally around 8 minutes. Cook's Note: Alternatively, you could blanch the asparagus first in boiling water, prior to adding it to the cooked barley. This will save you time if you're in a hurry.
• Stir in the cream, cheese and butter and adjust the seasoning with salt and pepper, to taste. Transfer to a serving bowl and garnish with the chopped basil before serving.

MINTED BARLEY PILAF

Steps:

• Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir onion until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Add barley and mix to coat with oil; cook and stir until barley is golden brown, about 5 minutes.
• Stir chicken stock, water, thyme, and sage into barley mixture. Cover pot and bring to a boil; reduce heat to medium-low and simmer until liquid is absorbed, about 45 minutes. Remove pot from heat and stir mint into barley pilaf. Cover pot and allow flavors to blend, 5 to 10 minutes.

LEMON BARLEY PILAF

Steps:

• melt butter in a saucepan over medium heat.
• add onion, salt, pepper, saute about 5 minutes.
• add barley and stir until well coated.
• add chicken stock and bay leaf, bring to boil, cover, lower heat to simmer.
• cook about 25 minutes until barley is tender.
• add carrot and pepper, cover and cook about 6 minutes more.
• remove from heat, stir, cover and let it stand for 10 minutes.
• stir in lemon zest, salt, pepper to taste.