Ingredients for Barley Pilaff
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 cup pearl barley
- 3 cups chicken or duck stock
- 1 lemon, zest of
- 1/4 cup toasted pine nuts
- 1/4 cup currants
- 2 shallots, finely chopped
- salt, to taste
- freshly ground black pepper, to taste
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How to Make Barley Pilaff
- Heat 2 tablespoons of olive oil in a medium-sized saucepan with a tight-fitting lid.
- Add 2 cloves of minced garlic and cook for 1 minute, until fragrant.
- Stir in 1 teaspoon of ground cumin and 1 cup of pearl barley.
- Pour in 3 cups of hot chicken or duck stock and add the zest of 1 lemon.
- Season generously with salt and pepper to taste.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 35-40 minutes, or until the barley is cooked through and the liquid is absorbed. Stir occasionally.
- Once cooked, stir in 1/4 cup of toasted pine nuts, 1/4 cup of currants, and 2 finely chopped shallots.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
33g
Fat
11g
Carbs
31g
