Barley And Pine Nut Pilaf Recipes

BARLEY PILAF

Steps:

• 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.
• 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.

BARLEY AND PINE NUT PILAF

Steps:

• Preheat your oven to 350°; rinse the barley in cold water and drain.
• In a medium skillet, heat the butter and brown the pine nuts, be careful, they burn easily so watch them; remove with a slotted spoon and reserve.
• Saute the scallions and barley until the barley is lightly toasted; remove from the heat and stir in the nuts, parsley, salt and pepper- spoon this mixture into an ungreased 2-quart casserole dish.
• Heat the broth to boiling and pour over the barley mixture; stir to blend well, bake, uncovered, for 1 hour and 10 minutes.

BARLEY PILAF

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
• Season to taste with salt and pepper and sprinkle with chopped chives.

BARLEY AND WILD RICE PILAF WITH POMEGRANATE SEEDS

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
• Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
• Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.

BARLEY BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
• Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

WILD RICE AND BARLEY PILAF

Steps:

• Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
• In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
• Drain the cranberries.
• Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.

BARLEY & PINE NUT PILAF

Steps:

• Heat butter and brown pine nuts. Remove with slotted spoon and reserve.
• Salute green onions and barley until lightly toasted in above skillet. Remove from heat.
• Stir in all remaining ingredients, season with salt and pepper and spoon into engrossed 2 quart casserole dish.
• Preheat oven to 350. Heat broth to boiling and pour over barley mixture. Stir and bake uncovered for 1 hour 10 minutes. Serve!

BARLEY PILAF WITH FRUITS AND NUTS

Steps:

• In saucepan, heat oil; add onion and cook until softened.
• Add the barley, garlic and cumin; cook stirring about 1 minute.
• Stir in the apricots, raisins, salt, cinnamon and water; bring to boil.
• Reduce heat and simmer until barley is tender, 45 - 50 minutes.
• Add almonds and toss to combine.