I enjoy exploring recipes that use different grains, as they are a healthy alternative to pasta. 

This recipe is wonderful. I found it on Epicurious, however I changed some of the ingredients to make it more to my liking. It was simple and delicious. Of course I added lemon zest, which really brought out a delightful new zing. The toasted barley completed the new dimension of flavor I was hoping to achieve.

Add this barley recipe to your weeknight dinner menu. You won’t be sorry. It will pair well with any main course, and it will be a family and crowd pleaser. It is a hardy and nutritious side dish that you will be making over and over.

This recipe will serve 4-6 very happy new barley lovers!

Ingredients for Barley Pilaf

2 tbsp. margarine or butter
1 small onion, finely chopped  
3/4 cup toasted barley (Manischewitz)
2 cups chicken broth
1 carrot, peeled and finely chopped
1/2 red pepper, finely chopped
1 bay leaf
1 tsp. lemon zest
1 tsp. fresh lemon juice

Melt the butter in a dutch oven or heavy bottomed saucepan over low heat.

Turn the heat up to medium and add the onions and carrots.

Sauté until onion is softened and translucent about 4-5 minutes.

Add the chicken broth and bay leaf and bring it to a boil.

Add the barley, reduce heat to low and stir.

Cover and cook until barley is soft, about 10 minutes.

Add carrot, red pepper, lemon juice and zest, cover and cook until vegetables are softened, about 8-10 minutes.

Remove the pan from the heat and let it stand, covered for about 10 minutes.

Discard bay leaf, season to taste with salt and pepper.

It’s that simple!