Barley Leek Pilaf Recipes

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BARLEY PILAF



Barley Pilaf image

Barley can be found in two forms-hulled and pearled. Pearling removes almost a third of the grain, making it quicker cooking and reducing some nutrients. Hulled barley takes longer to cook but has a higher nutrient content and a pleasant, toothsome chewiness. This pilaf recipe is a simple way to enjoy hulled barley.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter
1 small onion, chopped
1 cup hulled barley
2 1/2 cups low-sodium chicken broth
Kosher salt
1/2 cup small pieces of broken spaghetti (about 2 ounces)
Freshly ground black pepper
2 tablespoons chopped fresh chives

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
  • Season to taste with salt and pepper and sprinkle with chopped chives.

Nutrition Facts : Calories 250 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 10 grams, Sugar 2 grams

BARLEY-LEEK PILAF



Barley-Leek Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Saute 1 sliced leek (white and light green parts only) in a pot with olive oil. Add 11/4 cups quick-cooking barley, 3 tablespoons golden raisins, 3/4 teaspoon kosher salt and 2 cups water; bring to a simmer, then cook over medium-low heat, covered, until tender, 12 minutes. Let stand 5 minutes, then toss with some chopped basil and chives, the zest and juice of 1 lemon, olive oil, and salt and pepper to taste.

Nutrition Facts : Calories 285 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 150 milligrams, Carbohydrate 49 grams, Fiber 6 grams, Protein 6 grams, Sugar 6 grams

FARRO AND LEEK PILAF



Farro and Leek Pilaf image

This is a tasty whole grain dish, adapted from a Marcella Hazan leek and chickpea saute. We've had it as a one-dish weeknight meal, good all by itself with a glass of wine, but it would make a good side dish to soup, salad, fish... Should work with barley, instead-try it and let me know!

Provided by sazz6923

Categories     One Dish Meal

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 1/2 cups whole farro
2 large leeks
4 ounces smoky bacon
10 ounces cooked chickpeas
olive oil
salt and pepper
grated parmesan cheese or romano cheese

Steps:

  • Boil farro in a large pot of salted water until tender, about 20 minute.
  • While farro is cooking, remove roots and dark green portion of leeks. Cut remainder in half lengthwise and wash segments. Cut into 1 inch lengths, then lengthwise into ¼ inch slivers.
  • Slice bacon into ½ inch pieces and saute over medium heat in a large saucepan until most of the fat is rendered. Remove all but 1 T. of fat and add 3 T. olive oil and leeks.
  • Cook leeks and bacon over medium heat, covered, stirring occasionally, until leeks are tender. Add chickpeas and heat briefly.
  • When farro is done, drain and add to leek mixture. Toss to mix, with salt and pepper to taste.
  • Serve with grated cheese, if you like.

Nutrition Facts : Calories 321.8, Fat 18.3, SaturatedFat 5.8, Cholesterol 25.7, Sodium 609.3, Carbohydrate 30, Fiber 5.2, Sugar 2.3, Protein 9.9

BARLEY LEEK PILAF



Barley Leek Pilaf image

Make and share this Barley Leek Pilaf recipe from Food.com.

Provided by Lori Mama

Categories     Grains

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 leek, thinly sliced
2 tablespoons vegetable oil
1 cup quick-cooking barley
3 tablespoons raisins
3/4 teaspoon kosher salt
2 cups chicken stock
1/4 cup chopped fresh basil
2 tablespoons chopped chives
1 small lemon, juiced and zested

Steps:

  • In medium sized pot heat, over medium high heat, the oil and saute the leek until just softened.
  • Add the barley and continue sauteing for 2 minutes.
  • Add salt, stock and raisins.
  • Cook, covered, over medium heat until tender. Approximately 12-15 minutes.
  • Let stand 5 minutes.
  • Stir in the chives, basil, lemon zest and juice.
  • Adjust seasonings if necessary.

Nutrition Facts : Calories 610.2, Fat 18.9, SaturatedFat 3, Cholesterol 7.2, Sodium 1237.4, Carbohydrate 95.8, Fiber 17.8, Sugar 15.5, Protein 19.1

LEMON BARLEY PILAF



lemon barley pilaf image

Make and share this lemon barley pilaf recipe from Food.com.

Provided by chia2160

Categories     Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 onion, chopped
3/4 cup pearl barley
2 cups chicken stock
1 bay leaf
1 carrot, chopped
1/2 red bell pepper, chopped
1 teaspoon lemon, zest of
salt, pepper

Steps:

  • melt butter in a saucepan over medium heat.
  • add onion, salt, pepper, saute about 5 minutes.
  • add barley and stir until well coated.
  • add chicken stock and bay leaf, bring to boil, cover, lower heat to simmer.
  • cook about 25 minutes until barley is tender.
  • add carrot and pepper, cover and cook about 6 minutes more.
  • remove from heat, stir, cover and let it stand for 10 minutes.
  • stir in lemon zest, salt, pepper to taste.

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