Best Pearl Barley Pilaf Recipes

Herb-Basted Chicken with Pearl Barley, Bacon, and Root Vegetable Pilaf image

Yield Makes 4 servings

Number Of Ingredients 17

Pilaf
2 cups water
1/2 teaspoon salt
1 cup pearl barley, rinsed, drained
6 ounces bacon, diced
1 shallot, minced
1 1/4 cups 1/4- to 1/3-inch cubes peeled root vegetables (such as celery root, carrot, turnip, rutabaga, and/or butternut squash)
Pinch of sugar
2 teaspoons fresh lemon juice
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Chicken
6 tablespoons canola oil
4 large chicken breast halves with skin and bones
2 tablespoons (1/4 stick) butter
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary

Steps:

For pilaf:
Bring 2 cups water and salt to boil in medium saucepan. Mix in barley. Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes. Drain barley.
Sauté bacon in large pot over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 2 tablespoons drippings from pot. Add shallot; stir 30 seconds. Add cubed vegetables and sugar; sauté 6 minutes. Add barley, lemon juice, and herbs; stir 2 minutes. Mix in bacon; season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Cover and place in oven to rewarm while chicken roasts, adding water by tablespoonfuls to moisten if dry.)
For chicken:
Preheat oven to 350°F. Heat oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down, in skillet. Cook until skin browns, about 7 minutes. Add butter and herbs to skillet; stir to blend. Turn chicken skin side up. Place skillet in oven; roast chicken until cooked through, basting occasionally with herb butter, about 20 minutes.
Divide pilaf among 4 plates; top with chicken. Spoon pan juices over.

Pearl Barley Pilaf image

Provided by Rob R.

Categories Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

3/4 teaspoon ground cumin
3/8 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
3/8 teaspoon dried mint flakes
3/4 teaspoon garlic powder
3/4 teaspoon ground red pepper
3/8 teaspoon vegetable oil
cooking spray
7 ounces chopped onions
5 ounces chopped red bell peppers
2 1/4 teaspoons low sodium soy sauce
2 1/2 cups low sodium vegetable broth
7 ounces uncooked pearl barley
14 1/2 ounces canned diced tomatoes, drained
1 bunch chopped green onion

Steps:

Combine the first 7 ingredients in a small bowl.
Coat skillet with cooking spray and oil; add chopped onion, bell pepper, and soy sauce.
Cook over medium-high heat 3 minutes or until vegetables are lightly browned.
Add broth, barley, tomatoes, and spice mixture, and stir well.
Bring to a boil; cover, reduce heat, and simmer 55 minutes or until barley is done.
Let stand 15 minutes.
Stir in green onions.
Serve.

Barley Pilaf with Pearl Onions image

Provided by Martha Stewart

Number Of Ingredients 5

10 ounces white pearl onions (about 2 cups)
1 tablespoon chicken fat, margarine, or unsalted butter
2 cups pearl barley
1 quart homemade or low-sodium canned chicken stock, plus more if needed
Coarse salt and freshly ground pepper

Steps:

Bring a large saucepan of water to a boil. Add onions, and blanch until skins loosen, about one minute. Drain onions in a colander, and rinse with cold water. Peel onions, and set aside.
Heat the fat in a large saucepan over medium-low heat until hot but not smoking. Add barley; cook, stirring frequently, until the barley is browned and fragrant, about 15 to 20 minutes.
Add stock and reserved onions. Bring to a boil, then reduce to a simmer. Season with salt and pepper. Cover, and cook barley until tender but chewy and all liquid has been absorbed, about 40 minutes; if all the liquid is absorbed and the barley is still not done, add a few tablespoons stock or water, and continue cooking. Serve hot.

pearl barley pilaf image

Provided by sljames

Time 2h

Yield Serves 6

Number Of Ingredients 0

Steps:

1 Preheat the oven to 180C/350F/gas mark 4. Lay a sheet of baking parchment on a baking tray and then spread the carrots on top. Drizzle with oil and season with salt and rosemary. Cover with a sheet of foil and place in the oven for 25 minutes. Remove the foil, then return the tray to the oven for about 15 minutes until the carrots brown slightly . 2 In an ovenproof pan, gently saute the onion, garlic and spices in a knob of butter for 10 minutes until soft. 3 Add the roasted carrots, olives, lemon zest, 50g butter, honey and barley, then season. Stir well to coat the grains and fry for a further 2 minutes, then add the stock or water. 4 Bring to the boil, cover and put in the oven for 20-30 minutes until the barley is just cooked. 5 Serve hot with a sprinkle of toasted hazelnuts over the top, followed with some chopped parsley and a splash of lemon juice.