Coconut Barley Pilaf With Corn Chicken And Cashews Recipes

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COCONUT BARLEY PILAF WITH CORN, CHICKEN AND CASHEWS



Coconut Barley Pilaf With Corn, Chicken and Cashews image

Provided by Melissa Clark

Categories     dinner, one pot, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1 large boneless, skinless chicken breast (about 10 ounces), rinsed and patted dry
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup salted roasted cashews, roughly chopped
1/2 medium onion, diced small (about 1 cup)
1 jalapeño pepper, diced
2 cups pearled barley
1 can (15-ounce) coconut milk
2 ears corn, kernels sliced off the cob (about 1 1/2 cups)
2 tablespoons chopped fresh mint, cilantro or parsley

Steps:

  • Cut chicken into 1-inch chunks; season with salt and pepper.
  • Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate.
  • Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes.
  • Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more.
  • Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.

Nutrition Facts : @context http, Calories 867, UnsaturatedFat 15 grams, Carbohydrate 100 grams, Fat 41 grams, Fiber 18 grams, Protein 33 grams, SaturatedFat 23 grams, Sodium 466 milligrams, Sugar 6 grams, TransFat 0 grams

BYRDHOUSE MUSHROOM BARLEY PILAF



Byrdhouse Mushroom Barley Pilaf image

This is a cozy, savory side dish. I sometimes brown chicken breasts and throw them on top of the pilaf for the last 20 minutes of cooking time. Enjoy!

Provided by SunnyByrd

Categories     Side Dish     Grain Side Dish Recipes

Time 1h15m

Yield 6

Number Of Ingredients 10

¼ cup butter
3 cloves garlic, pressed
1 small onion, minced
2 cups sliced mushrooms
½ cup dry sherry
2 (13.75 ounce) cans chicken broth
1 cup pearl barley
2 teaspoons dried basil, or to taste
salt and pepper to taste
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in an oven safe large pot or Dutch oven over medium heat. Stir in garlic and onion, and cook, stirring occasionally until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, and cook until the mushrooms have softened and released their liquid, about 5 minutes more. Stir in the sherry, and simmer for 1 minute. Add the chicken broth, barley, and basil; bring to a boil over high heat. Season to taste with salt and pepper, and boil for 5 minutes.
  • Cover the Dutch oven, and place into the preheated oven. Bake until the barley is tender, 45 minutes to 1 hour. Stir in chopped parsley before serving.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 32.2 g, Cholesterol 23.6 mg, Fat 8.5 g, Fiber 5.8 g, Protein 5.1 g, SaturatedFat 5 g, Sodium 810.9 mg, Sugar 1.9 g

COCONUT BASMATI RICE PILAF



Coconut Basmati Rice Pilaf image

From "The Florida Keys Cookbook", I thought this sounded like a wonderful combination of flavors and textures. Sounds great to go with grilled mahi or a tangy island chicken dish.

Provided by kitty.rock

Categories     Rice

Time 45m

Yield 8-10 1/2 cup servings, 8-10 serving(s)

Number Of Ingredients 9

2 cups basmati rice
2 cups water, for cooking rice
1 (14 ounce) can coconut milk
1 1/2 teaspoons salt
1/4 cup butter
1/2 cup diced sweet onion, like Vidalia
1/2 cup golden raisin
1/2 cup roughly chopped cashews
kosher sea salt & freshly ground black pepper

Steps:

  • Place rice in a large, nonstick pot. Cover rice with water and, with your hands, agitate the rice, releasing the starch. Pour off the cloudy water then repeat this process until the water is clear. Pour off the water a final time and drain rice in a colander.
  • Place drained rice, 2 cups water, coconut milk, and salt in a large pot. Stir to combine. Bring to a fast boil over high heat. Reduce heat to low. Cover pot and simmer rice until just tender and liquid is absorbed, about 25 to 30 minutes.
  • Meanwhile, melt butter in a large nonstick skillet. Add onions, raisins, and cashews. Saute, stirring occasionally, for 3 minutes.
  • When liquid has been absorbed and rice is tender, fluff rice with a fork.
  • Add onion mixture to rice and toss with a fork. Season with salt and pepper to taste.
  • Transfer to a serving bowl.
  • TO MAKE AHEAD: Rice can be chilled and refrigerated overnight. Microwave for 3 minutes or until heated through before serving.
  • NOTE: Substitute dried cranberries or dried cherries for the raisins for a different flavor boost. Rehydrate them in 1/4-cup warm water and then drain them before using in this recipe.

QUICK BARLEY PILAF



Quick Barley Pilaf image

This is a dish I just threw together. It is quick and easy. Kind of a middle-eastern taste and quite healthy!

Provided by Snicklefritzie

Categories     Grains

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup quick-cooking barley
1/2 tablespoon olive oil
1 tablespoon chopped onion
1 tablespoon unsweetened coconut
1 tablespoon raisins
1 tablespoon chopped almonds
2 cups chicken broth
seasoning salt

Steps:

  • Heat oil in saucepan over low-medium heat. Saute onion in oil.
  • Add raisins, coconut and nuts. Let coconut and nuts toast a bit.
  • Stir in Chicken broth and salt. Bring to a boil.
  • Add barley and cook 10-12 minutes or until it has absorbed almost all of the liquid.
  • Serve.

Nutrition Facts : Calories 160.5, Fat 4.5, SaturatedFat 1.8, Sodium 263.9, Carbohydrate 25.1, Fiber 5.9, Sugar 1.8, Protein 6

COCONUT BARLEY PILAF WITH CORN, CHICKEN, AND CASHEWS



COCONUT BARLEY PILAF WITH CORN, CHICKEN, AND CASHEWS image

Categories     Dinner

Number Of Ingredients 11

1 large boneless, skinless chicken breast (about 10 ounces), rinsed and patted dry
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup salted roasted cashews, roughly chopped
1/2 medium onion, diced small (about 1 cup)
1 jalapeño pepper, diced
2 cups pearled barley
1 can (15-ounce) coconut milk
2 ears corn, kernels sliced off the cob (about 1 1/2 cups)
2 tablespoons chopped fresh mint, cilantro or parsley.

Steps:

  • 1. Cut chicken into 1-inch chunks; season with salt and pepper. 2. Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate. 3. Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes. 4. Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more. 5. Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste. Yield: 4 servings.

COCONUT BARLEY PILAF



COCONUT BARLEY PILAF image

Yield 4 servings

Number Of Ingredients 11

1 large boneless, skinless chicken breast (about 10 ounces), rinsed and patted dry
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup salted roasted cashews, roughly chopped
1/2 medium onion, diced small (about 1 cup)
1 jalapeño pepper, diced
2 cups pearled barley
1 can (15-ounce) coconut milk
2 ears corn, kernels sliced off the cob (about 1 1/2 cups)
2 tablespoons chopped fresh mint, cilantro or parsley.

Steps:

  • 1. Cut chicken into 1-inch chunks; season with salt and pepper. 2. Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate. 3. Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes. 4. Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more. 5. Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.

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