Barley Pilaf

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I adapted this recipe from Kosher Palette and it is my go to side dish.

  • Duration
  • Cook Time
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  • 4 ServingsServings

Ingredients

  • 1/3 cup pecan halves
  • 2 tablespoons olive oil
  • 2 large onions, finely chopped
  • 2 Cloves garlic, minced
  • 1 cup pearl barley
  • 21/2 cups water (optionally with bouillon)
  • 3/4 cup dried cranberries
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon freshly ground pepper

Preparation

Preparation

1 Prheat oven to 350.
2 Place pecans in a single layer on a baking sheet. Bake 5 to 7 minutes or until lightly toasted. Do not overbake. Cool; coarsely chop and set aside. Keep oven on.
3 Heat oil in a Dutch oven or heavy skillet over medium heat. Add onions and saute 10 minutes, stirring frequently, or until golden brown.
4 Add garlic and saute 1 to 2 minutes.
5 Stir in barley. Add water, dried cranberries, salt, sage, and pepper. Bring mixt to a boil. Cover and transfer to the oven.
6 Bake 30 minutes or until barley is tender and all liquid is absorbed. Stir in toasted pecans and sprinkle with parsley.

Special instructions

I adapted this recipe from Kosher Palette and it is my go to side dish.