Ingredients

The following ingredients have 4 Servings
  • 1 cup pearl barley
  • 1 cup chicken broth
  • 1-3/4 cups water
  • 1-2 tbsp extra-virgin olive oil
  • 1 medium onion (finely diced)
  • 1 large carrot (finely diced)
  • 1 clove garlic (minced)
  • 1/2 tsp salt (I use Himalayan salt)
  • 1/4 tsp ground white pepper
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh parsley
  • 1/4 tsp turmeric

Instruction

  • Rinse the barley thoroughly under cold running water until the water runs clear and place it in a medium sized saucepan along with the chicken broth and water. Stir once, bring to the boil then lower the heat to a slow simmer; cover and cook without stirring for about 30 minutes, until all water is absorbed. Avoid taking the lid off during cooking.
  • Once all the liquid is gone, allow the barley to rest, covered, for about 10 minutes.
  • Meanwhile, heat the olive oil in a saute pan set over medium heat; add the onion, garlic and carrot as well as the salt and pepper and cook, stirring frequently, for about 5 minutes or until the carrots are tender.
  • Add the cooked barley, frozen peas, parsley and turmeric; stir delicately until well combined.
  • Kill the heat and let the barley pilaf sit for a few minutes, until the peas are heated through, and serve.