Barley Pilaf

Barley is not a common side dish. I usually stick to the normal potatoes, rice, and pasta. However this grain is fantastic. Delicious, easy, and healthy. We will be doing  this one again and again.

Barley Pilaf

4 Tbs. butter

1 C. medium pearl barley (not quick cooking)

2 heaping tsp. minced garlic (we use bottled)

1 medium onion, chopped

1 tsp. salt

1/2 tsp. pepper

1 14.5 oz. can of low-sodium chicken broth (about 2 C.)

1 1/2 C. water

  • Preheat oven to 375°.
  • In a large skillet melt the butter over medium heat, then add the barley, garlic and onions. Saute until the barley is golden brown and the onions are translucent and tender. 
  • Put the mixture into a 3-quart baking dish (or leave it in the large stainless steel skillet) and add in salt, pepper, broth and water. 
  • Bake uncovered for 80 minutes, until the liquid is absorbed and the barley is soft. 
Adapted from