“Something Different” Side Dish—Barley Pilaf with Veggies

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

1. 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.
   
2. Deglaze pan with broth. Stir in barley; add lid and simmer until barley is tender, about 30 to 45 minutes.
   
3. 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

1. 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.
2. Deglaze pan with broth. Stir in barley; add lid and simmer until barley is tender, about 30 to 45 minutes.
3. Discard bay leaf and season with salt if needed.