I made this pilaf to go with our chickpea stew. I used chicken broth but it would still be a very flavourful dish with vegetable broth or even water. Toasting the barley contributes both to the texture and the flavour. I like to serve this pilaf with stews or grilled meats.
- 3 tbsp olive oil
- 1 medium onion, chopped
- 1 ½ cup pearl barley
- 3 cups chicken broth, vegetable broth or water
- ¼ cup parsley, finely chopped
- ½ to 1 tsp salt
- ¼ tsp pepper
Wash and drain the barley, set aside. Heat the olive oil in a medium pot over medium high heat, add the onions and cook for 2-3 minutes, add the barley and cook stirring constantly until the barley is toasted and smells nutty. Add the broth or water, season with salt and pepper. As soon as the liquid comes to a boil, reduce the heat to a simmer and cook until the barley has absorbed all the liquid. Add the chopped parsley to the barley and fluff it with a fork.
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