Lemon Barley Pilaf recipe

[bigfrank Administrator Find all posts View Profile Close bigfrank]

We got this receipe when we had the Pro Chef cook at our home. This is a great low fat taste great side dish that is better than rice and is high in fiber.

Lemon Barley Pilaf recipe
by I Dont Want To Cook - Personal Chef Services

1 tablespoon butter

1 small onion, finely chopped

3/4 cup pearl barley

5 cups low-salt chicken broth



1 medium carrot, peeled, finely chopped

1/2 red bell pepper, finely chopped

1 teaspoon chopped fresh basil

Juice from a 1/2 a lemon


Melt butter in heavy medium saucepan over medium heat. Add onion; sprinkle with salt and pepper. Sauté until onion is beginning to soften, about 5 minutes. Add barley; cook 3 minutes, stirring constantly. Slowly incorporate the chicken broth 1 cup at a time; letting the broth get absorbed by the barley on a low simmer before adding in additional broth. Cook until barley is almost tender, about 25 minutes.

Add carrot and bell pepper; cover and cook until vegetables are tender, about 6 minutes. Remove pilaf from heat and stir in the juice from a half a lemon Cover and let stand 10 minutes. . Season to taste with salt and pepper. Stir in fresh basil and serve.

[CarolF Senior Member Find all posts View Profile Close CarolF]

Thanks Frank, sounds yummy. Got a feeling it has an ingredient missing though. Where is the lemon?

[bigfrank Administrator Find all posts View Profile Close bigfrank]

Thanks Frank, sounds yummy. Got a feeling it has an ingredient missing though. Where is the lemon?

I must have missed coping it, Add the juice from a half a lemon about 10 min before it is done. I will edit my post to add this in, Thanks for letting me know

[pkyorkbeach Senior Member Find all posts View Profile Close pkyorkbeach]

Thank you
this sounds delicious. I shared it with two coworkers who love to cook...

[Hobbitess Senior Member Find all posts View Profile Close Hobbitess]

Sounds great! I like barley recipes but shoving it in the oven to cook is even easier :

Nutty Barley Bake

1 medium onion, chopped
1 cup medium pearl barley
1/2 cup slivered almonds or pine nuts
1/4 cup butter
1/2 cup minced fresh parsley
1/4 cup thinly sliced green onions
1/4 tsp salt, optional
1/8 tsp pepper
2 cans (14.5 oz each) beef broth
Additional parsley, optional

In a skillet over medium heat, sauté the onion, barley and nuts in butter until barley is lightly browned. Stir in parsley, green onions, salt and pepper. Transfer to a greased 2-qt [11x7" or round] baking dish. Stir in broth. Bake, uncovered, at 350 degrees F for 1 hour and 15 minutes or until the barley is tender and the liquid is absorbed. Sprinkle with parsley if desired.
Yield: 6 servings


Apricot Barley Casserole

2/3 cup pine nuts or slivered almonds
1/4 cup butter, divided
2 cups medium pearl barley
1 cup sliced green onions (reg prob work if cook a touch before adding barley)
7 cups chicken broth
2/3 cup dried apricots
1/2 cup golden raisins

In a large skillet, sauté nuts in 2 Tbs butter until lightly browned; remove and set aside. In the same skillet, sauté the barley and onions in remaining butter until onions are tender. Add broth; bring to a boil. Stir in the apricots, raisins and reserved nuts.

Pour the mixture into a greased 13x9x2-inch baking dish. Bake, uncovered, at 325 for 1 1/2 hours or until the barley is tender.
8-10 servings

[bigfrank Administrator Find all posts View Profile Close bigfrank]

Sounds great! I like barley recipes but shoving it in the oven to cook is even easier :

Nutty Barley Bake

1 medium onion, chopped
1 cup medium pearl barley
1/2 cup slivered almonds or pine nuts
1/4 cup butter
1/2 cup minced fresh parsley
1/4 cup thinly sliced green onions
1/4 tsp salt, optional
1/8 tsp pepper
2 cans (14.5 oz each) beef broth
Additional parsley, optional

In a skillet over medium heat, sauté the onion, barley and nuts in butter until barley is lightly browned. Stir in parsley, green onions, salt and pepper. Transfer to a greased 2-qt [11x7" or round] baking dish. Stir in broth. Bake, uncovered, at 350 degrees F for 1 hour and 15 minutes or until the barley is tender and the liquid is absorbed. Sprinkle with parsley if desired.
Yield: 6 servings


Apricot Barley Casserole

2/3 cup pine nuts or slivered almonds
1/4 cup butter, divided
2 cups medium pearl barley
1 cup sliced green onions (reg prob work if cook a touch before adding barley)
7 cups chicken broth
2/3 cup dried apricots
1/2 cup golden raisins

In a large skillet, sauté nuts in 2 Tbs butter until lightly browned; remove and set aside. In the same skillet, sauté the barley and onions in remaining butter until onions are tender. Add broth; bring to a boil. Stir in the apricots, raisins and reserved nuts.

Pour the mixture into a greased 13x9x2-inch baking dish. Bake, uncovered, at 325 for 1 1/2 hours or until the barley is tender.
8-10 servings

I wonder if I can male mine in the oven as well? The nutty one is up my alley but I can not make it because my wife can not eat nuts

[catwgirl Contributor - Bronze Find all posts View Profile Close catwgirl]

All of these recipes sound delicious to me!

[bigfrank Administrator Find all posts View Profile Close bigfrank]

I made the lemon dish tonight with a few differences, First I added fresh Bella Mushrooms and I used frozen chopped peppers and onions. I added a dash of fresh parsley and cooked everything to about half cooked then added the lemon and 1 more full can of Chicken broth transfered to a Pyrex glass baking dish and cooked it for about 40 more min at 390. My wife said it was as good if not better than the pro Chef's I like that I was able to finish it in the oven so I could leave it and cook the steaks on the outside grill.

[GrayFal Silver Contributor and supermoderator Find all posts View Profile Close GrayFal]

Frank, as a substitute for the chicken broth (or do 1/2 and 1/2), you might want to try College Inn Culinary Broth Thai Coconut Curry - still only 20 calories per 8 ounces and really tastey/spicey!

I will try your recipe.

[bigfrank Administrator Find all posts View Profile Close bigfrank]

Frank, as a substitute for the chicken broth (or do 1/2 and 1/2), you might want to try College Inn Culinary Broth Thai Coconut Curry - still only 20 calories per 8 ounces and really tastey/spicey!

I will try your recipe.

I have Thai Coconut Curry how do I make it? I do not think it will go with the lemon wil it?

[GrayFal Silver Contributor and supermoderator Find all posts View Profile Close GrayFal]

I have Thai Coconut Curry how do I make it? I do not think it will go with the lemon wil it?

The Thai Coconut Curry Broth is strong - use half regular chicken/half Thai....and I would make it without the lemon - you can always add a little lemon to taste at the end if u like.

[bigfrank Administrator Find all posts View Profile Close bigfrank]

The Thai Coconut Curry Broth is strong - use half regular chicken/half Thai....and I would make it without the lemon - you can always add a little lemon to taste at the end if u like.

I think I will go for the full monty and add real chicken. We can call it Coconut barley chicken

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

Our Groupon chef is allegedly coming next week - I am still trying to talk A into switching to the lemon barley for one of the sides but now that we have the recipe it may be harder... at this point I'll be happy if the chef shows up... we just ordered some more Napa wine from Jessup Vineyards for the occasion... Jessup Cellars - Yountville, CA

[pkyorkbeach Senior Member Find all posts View Profile Close pkyorkbeach]

I shared the recipe at work. One of my coworkers made the lemon barley last night. She said it was delicious....

Thank you