Usually I don’t like to share recipes that haven’t been 100% approved by the whole family but sometimes I’ll make the exception when I think it’s a great dish. I love this Lemon Barley Pilaf, the flavour was great and I loved the texture the pearl barley brings. Husband wasn’t a fan mainly because of the pearl barley but said the flavour was great so that’s still a win in my book. It makes for a great change from rice or potatoes as a side dish or add some cooked chicken for an easy, summery main meal.
Have you tried pearl barley? Fan or not of the texture?
Ingredients
- 1 onion quartered
- 1 tablespoon butter
- pinch salt and pepper
- 160 grams pearl barley
- 500 grams water
- 1 tablespoon chicken stock paste
- 1 bay leaf
- 5 grams fresh parsley
- 1 carrot quartered
- 1 capsicum quartered and deseeded
- 1 teaspoon lemon zest
Servings:
Instructions
- Usig multiblade. Add onion and pulse for 4 seconds.
- Using stir assist. Add butter, salt and pepper and saute 110°C for 5 minute at speed 1
- Add barley and cook 110°C for 3 minutes at speed 1.
- Add chicken stock paste, water and bay leaf, 100°C for 4 minutes at no speed. It should be boiling.
- Quick stir and cook with measuring cup in at 100°C for 25 minutes, no speed.
- Add capsicum, carrot and parsley and cook 100°C for 6 minutes, speed Int. Add lemon zest, quick stir for 15 seconds and let stand for 10 minutes
Recipe Notes
Very slightly adapted from here
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Yum!!! And I absolutely love pearl barley so this will definitely be a hit here! Thanks for linking up with our Fabulous Foodie Fridays party. xx
Just bought a cook processor yesterday and was a bit perplexed about what to cook but found your blog and am saved! Love pearl barley, especially in salads with nuts and lentils added.