New This Month

Barley Pilaf


This rice alternative is good with roasted chicken or fish.

  • Servings: 4

Source: Everyday Food, December 2009


  • 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


  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. 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.

Cook's Notes

If you make this ahead of time, you can refrigerate the pilaf up to 2 days. Add lemon juice and parsley before serving.

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