Best Coconut Barley Pilaf Recipes

COCONUT BARLEY PILAF WITH CORN, CHICKEN AND CASHEWS

Coconut Barley Pilaf With Corn, Chicken and Cashews image

Provided by Melissa Clark

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 large boneless, skinless chicken breast (about 10 ounces), rinsed and patted dry
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup salted roasted cashews, roughly chopped
1/2 medium onion, diced small (about 1 cup)
1 jalapeño pepper, diced
2 cups pearled barley
1 can (15-ounce) coconut milk
2 ears corn, kernels sliced off the cob (about 1 1/2 cups)
2 tablespoons chopped fresh mint, cilantro or parsley

Steps:

Cut chicken into 1-inch chunks; season with salt and pepper.
Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate.
Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes.
Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more.
Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.

Nutrition Facts : @context http, Calories 867, UnsaturatedFat 15 grams, Carbohydrate 100 grams, Fat 41 grams, Fiber 18 grams, Protein 33 grams, SaturatedFat 23 grams, Sodium 466 milligrams, Sugar 6 grams, TransFat 0 grams

COCONUT BARLEY PILAF WITH CORN, CHICKEN, AND CASHEWS

COCONUT BARLEY PILAF WITH CORN, CHICKEN, AND CASHEWS image

Categories Dinner

Number Of Ingredients 11

Ingredients

1 large boneless, skinless chicken breast (about 10 ounces), rinsed and patted dry
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup salted roasted cashews, roughly chopped
1/2 medium onion, diced small (about 1 cup)
1 jalapeño pepper, diced
2 cups pearled barley
1 can (15-ounce) coconut milk
2 ears corn, kernels sliced off the cob (about 1 1/2 cups)
2 tablespoons chopped fresh mint, cilantro or parsley.

Steps:

1. Cut chicken into 1-inch chunks; season with salt and pepper. 2. Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate. 3. Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes. 4. Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more. 5. Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste. Yield: 4 servings.

COCONUT BARLEY PILAF

COCONUT BARLEY PILAF image

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 large boneless, skinless chicken breast (about 10 ounces), rinsed and patted dry
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup salted roasted cashews, roughly chopped
1/2 medium onion, diced small (about 1 cup)
1 jalapeño pepper, diced
2 cups pearled barley
1 can (15-ounce) coconut milk
2 ears corn, kernels sliced off the cob (about 1 1/2 cups)
2 tablespoons chopped fresh mint, cilantro or parsley.

Steps:

1. Cut chicken into 1-inch chunks; season with salt and pepper. 2. Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate. 3. Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes. 4. Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more. 5. Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.