Saturday, January 29, 2011

Spiced Barley Pilaf

This is a favorite of mine that I've been making for years. I've also made it for my extended family and had to translate the recipe for them to use!

It's a great side dish, I have reheated it numerous times (adding a little broth), frozen it, ate it as a side dish, added proteins to make it a one pot dish. Anything, it's versatile, it's delicious, and it's easy despite the fact that it seems complicated.

Spiced Barley Pilaf
6 servings, 4 P+/serving

1 cup pearl barley
2 tsp canola oil
2 small carrots, diced
1 small red onion, diced
1 celery stalk, diced
2 garlic cloves, minced
1/2 bay leaf
1 tsp ground cumin
3/4 tsp salt
1/2 tsp paprika
1/4 tsp turmeric
1/4 tsp ground pepper
1 (14 1/2 oz can) chicken broth
3/4 cup water

1- Heat a large skillet over medium heat. Add the barley and toast, stirring occasionally, until fragrant, about 5 minutes (it should brown slightly, do not over toast!). Transfer to a plate and set aside.

Heat the oil in a large saucepan over medium-high heat. Add the carrots, red onion, and celery; cook, covered, stirring occasionally, until softened, about 5 minutes.

Stir in the garlic, bay leaf, cumin, salt paprika, turmeric, and pepper; cook, stirring frequently, until fragrant, about 30 seconds. Add the barley, stir to coat with the spices, add the broth and water; bring to a boil.

Reduce the heat and simmer, covered, until the barley is tender and the liquid is absorbed, about 40 minutes. Discard the bay leaf before serving.

Stir It Up cookbook p. 211, Weight Watchers 2006

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