Barley Pilaf with Peas
Submitted by ANNIE078
Pearl barley pilaf simmered in chicken broth with green peas, sauteed onion, garlic, and a splash of soy sauce. A hearty whole grain side dish ready in 40 minutes.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
40 minThis is one of those side dishes that quietly steals the spotlight from whatever main course it’s sitting next to.
Onion and garlic soften in oil, then pearl barley goes in with chicken broth, water, and a tablespoon of soy sauce that adds a savory umami depth you can’t quite put your finger on.
The peas go in near the end so they stay bright green and pop between your teeth instead of turning to mush.
Every grain of barley soaks up that brothy, garlicky liquid until the pot is dry and the pilaf is plump and glistening.
Pro Tips
- Add the peas in the last 10 to 15 minutes of cooking. They only need to heat through and keep their snap.
- For a faster version, use quick-cooking barley and reduce the water to 1 cup. Total simmer time drops to about 18 minutes.
- This works as a bed for roasted chicken, grilled salmon, or braised vegetables. It soaks up sauces and pan juices beautifully.
Ingredients
Directions
In medium saucepan, cook onion and garlic in oil until onion is tender.
Add chicken broth, water, barley and soy sauce; bring to a boil.
Reduce heat to low; cover. Simmer 35 minutes; add peas. Continue simmering 10 to 15 minutes or until liquid is absorbed and barley is tender. Eight ½-cup servings *NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for medium barley and decrease water to 1 cup. Cook onion and garlic as directed above. Add remaining ingredients; bring to a boil. Reduce heat to low; cover. Simmer 15 to 18 minutes or until liquid is absorbed and barley is tender.
Comments
