Barley Pilaf
I adapted this recipe from Kosher Palette and it is my go to side dish.
- Duration
- Cook Time
- Prep Time
- 4 ServingsServings
Ingredients
- 1/3 cup pecan halves
- 2 tablespoons olive oil
- 2 large onions, finely chopped
- 2 Cloves garlic, minced
- 1 cup pearl barley
- 21/2 cups water (optionally with bouillon)
- 3/4 cup dried cranberries
- 3/4 teaspoon salt
- 1/2 teaspoon dried sage
- 1/2 teaspoon freshly ground pepper
Preparation
Preparation
1 Prheat oven to 350.
2 Place pecans in a single layer on a baking sheet. Bake 5 to 7 minutes or until lightly toasted. Do not overbake. Cool; coarsely chop and set aside. Keep oven on.
3 Heat oil in a Dutch oven or heavy skillet over medium heat. Add onions and saute 10 minutes, stirring frequently, or until golden brown.
4 Add garlic and saute 1 to 2 minutes.
5 Stir in barley. Add water, dried cranberries, salt, sage, and pepper. Bring mixt to a boil. Cover and transfer to the oven.
6 Bake 30 minutes or until barley is tender and all liquid is absorbed. Stir in toasted pecans and sprinkle with parsley.
Special instructions
I adapted this recipe from Kosher Palette and it is my go to side dish.
