Barley Basil Pilaf
Submitted by deb2kids
Toasted pearl barley pilaf simmered in chicken broth with fresh basil, green onions, and a pinch of nutmeg. A nutty, herbaceous whole grain side dish ready in one hour.
YIELD
7 servingsPREP
15 minCOOK
45 minREADY
60 minIf rice pilaf has been your go-to side dish forever, let barley shake things up.
Toasting the pearl barley in oil before adding liquid is the move here. It builds a nutty, almost popcorn-like flavor that plain boiled barley just can’t touch.
Once the chicken broth goes in, everything simmers covered until the grains turn plump and chewy, absorbing all that savory liquid.
Right before serving, fresh basil (cinnamon basil if you can find it), sliced green onions, and the tiniest pinch of nutmeg get stirred through while everything is still steaming hot.
The warmth coaxes out the oils in the herbs, and your kitchen smells incredible.
Pro Tips
- Toast the barley until it’s visibly golden and smells nutty. This step is the difference between bland and memorable.
- Cinnamon basil adds a warm, spicy note that pairs beautifully with the nutmeg. Regular basil works just fine if you can’t source it.
- Stir the herbs in off the heat so they stay bright green and fresh instead of wilting into mush.
Ingredients
Directions
Heat oil in a 1 quart saucepan over medium heat just until Hot, not smoking. Add barley and cook 5 min. or until browned, stirring constantly.
Add chicken broth and salt, bring to a boil. Cover and reduce heeat and simmer 30 min. or until barley is tender and liquid is absorbed. Remove from heat. stir in basil, green onions and nutmeg.
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