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Barley Pilaf

  • servings: 4




  • 1 cup pearl barley
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • Coarse salt and ground pepper
  • 1/4 cup toasted pine nuts
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon fresh lemon juice

Cook's Note

Refrigerate the pilaf up to 2 days. Add lemon juice and parsley before serving.


  1. Step 1

    In a large pot of boiling salted water, cook pearl barley until tender but still al dente, about 35 minutes. Drain in a fine-mesh sieve and rinse with cool water to stop the cooking.

  2. Step 2

    In a large skillet, melt unsalted butter over medium-high. Add shallot, minced, and season with coarse salt and ground pepper. Cook until softened, about 2 minutes; add barley and stir to combine. Transfer barley mixture to a large bowl and stir in toasted pine nuts, finely chopped fresh parsley, and fresh lemon juice. Season with salt and pepper.

Everyday Food, December 2009