Barley pilaf

Barley is such a satisfying grain. Slightly sweet, chewy and just as easy to prepare as rice. A wonderful grain to incorporate into your diet to add variety and interest to meal time.


1 cup whole grain barley (if you can only find pearled, that’s fine to use), rinsed
3 cups vegetable stock (or water + 1 T vegetable bouillon powder)
2 Tablespoons olive oil
1/2 large onion, finely chopped
2 cloves garlic, crushed
1/4 teaspoon ground cumin
2 bay leaves
1 large carrot, sliced into rounds
1/4 cup fresh chopped parsley

To do:

In a large casserole, heat olive oil and sauté onion until soft (about 5 minutes), add garlic, cumin and bay leaves and stir for 1 minute. Stir in the barley and carrot and add the water, or veg stock. Bring to a boil and then simmer for about 45 minutes. Remove from heat, and stir in parsley.

I served this with my favorite spinach soup.

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