Cooking on a Budget,  Housemade,  Recipe

Quick Barley Pilaf

WOW, does it feel good to cook on a stove again! Our oven kicked the bucket a little while back, and we’ve only made a couple of things since we bought a new one — crispy oven-roasted potatoes to go alongside burgers, a homemade pizza, and tonight, quick barley pilaf.

We usually have lots of rice on hand, but we seem to have only about half a cup of brown rice left — NOT enough to make anything for more than one person. What we do have on hand is an abundance of quick barley, and the only thing I’ve done with it since we got it is stir it into beef stew, and it soaked up literally every drop of that saucey part of stew I like so much. Needless to say, I didn’t want to do that again, so I’ve had to do some research on quick barley recipes.

About two weeks ago, I pinned a recipe on Pinterest for Barley Pilaf on Thyme for Cooking Kitchen. The recipe is pretty simple, I just made a couple adjustments to reflect how much I wanted to make, and the ingredients we had on hand. It doesn’t take l0ng at all to make this tasty side dish and I can invision many variations of it. (It’s also quite budget-friendly!) The only thing that caught me a little off-guard was the texture – we like texture around here, and at first it read a little breakfast-y (think homemade traditional oatmeal), but the flavor definitely won me over. I ended up serving it with some quick-marinated and grilled steak and some grilled green beans.

Quick Barley Pilaf (adapted from Thyme for Cooking Kitchen)

  • 1 tablespoon oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1 teaspoon salt
  • 1/4 teaspoon Italian seasoning
  • 1 tablespoon sherry vinegar
  • 1 cup quick barley
  • 2 cups chicken stock
  1. Heat the oil to medium heat in a large saute pan (make sure you have a cover for the pan you use).
  2. Add the onion and the carrots.
  3. Saute for 2-3 minutes.
  4. Stir in the salt & Italian seasoning.
  5. Saute for 6-8 minutes, or until you’ve got lots of yummy brown stuff on the bottom of the pan.
  6. Deglaze the pan with the sherry vinegar and quickly scrape all the yummy stuff off the bottom with your spoon. 
  7. Toss in the quick barley, the chicken stock, stir quickly, and cover. 
  8. Let it bubble away untouched for 12 minutes, and turn off the heat.
  9. Let it stand for 5 minutes, then serve!
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