Minted Barley Pilaf recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
1 pinch salt
1 cup pearl barley
1 ½ cups chicken stock
¾ cup water
2 teaspoons dried thyme
2 teaspoons dried sage
5 large fresh mint leaves, chopped, or more to taste

Nutrition Info

173.7 calories
carbohydrate: 29.3 g
cholesterol: 0.2 mg
fat: 5.2 g
fiber: 6.1 g
protein: 3.8 g
saturatedFat: 0.8 g
servingSize: -
sodium: 213.3 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a heavy-bottomed pot over medium heat, cook and stir onion until translucent, about 5 minutes. Add carrot, celery, and salt, cook and stir for 2 minutes. Add barley and mix to coat with oil, cook and stir until barley is golden brown, about 5 minutes.

  2. Stir chicken stock, water, thyme, and sage into barley mixture. Cover pot and bring to a boil, reduce heat to medium-low and simmer until liquid is absorbed, about 45 minutes. Remove pot from heat and stir mint into barley pilaf. Cover pot and allow flavors to blend, 5 to 10 minutes.

Recipe Yield

6 servings

Recipe Note

Served warm or cold, this is a flavorful side dish with chewy barley and tender crisp carrots.

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