• 22 Ratings

This rice alternative is good with roasted chicken or fish.

Everyday Food, December 2009

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boilingsalted water, cook pearl barley until tender but stillal dente, about 35 minutes. Drain in a fine-mesh sieveand rinse with cool water to stop the cooking.

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  • 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 largebowl and stir in toasted pine nuts, finely chopped fresh parsley, and freshlemon 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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Reviews

22 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 3
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