Barley Pilaf with Roasted Chicken |
Barley makes a great
side dish; we served ours with roasted (spatchcock) chicken and another side of coleslaw. Quick-cooking barley would cook faster (dish would
cook in about 15 minutes) but we keep pearl barley on hand so that’s what I used.
Barley Pilaf with
Veggies
¼ cup diced onion
¼ cup diced carrot
2 tablespoons canola oil
1 teaspoon minced fresh garlic
1 bay leaf
1½ cups chicken broth
¾ cup pearl barley
¼ teaspoon kosher salt
- Cook onion and carrot in oil in a saucepan over medium heat until onion softens, about 5 minutes. Add garlic and bay leaf about last 2 minutes.
- Deglaze pan with broth. Stir in barley; add lid and simmer until barley is tender, about 30 to 45 minutes.
- Discard bay leaf and season with salt if needed.
Leftovers? I
chopped up the leftover chicken, added it to chicken broth and the remaining
barley for Chicken-Barley Soup. I did add some extra carrots + some celery.
Recipe without photos . . .
Barley Pilaf with Veggies
¼ cup diced onion
¼ cup diced carrot
2 tablespoons canola oil
1 teaspoon minced fresh garlic
1 bay leaf
1½ cups chicken broth
¾ cup pearl barley
¼ teaspoon kosher salt
- Cook onion and carrot in oil in a saucepan over medium heat until onion softens, about 5 minutes. Add garlic and bay leaf about last 2 minutes.
- Deglaze pan with broth. Stir in barley; add lid and simmer until barley is tender, about 30 to 45 minutes.
- Discard bay leaf and season with salt if needed.
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