Lemon Barley Pilaf

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?

Lemon barley Pilaf

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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

1. Usig multiblade. Add onion and pulse for 4 seconds.
2. Using stir assist. Add butter, salt and pepper and saute 110°C for 5 minute at speed 1
3. Add barley and cook 110°C for 3 minutes at speed 1.
4. Add chicken stock paste, water and bay leaf, 100°C for 4 minutes at no speed. It should be boiling.
5. Quick stir and cook with measuring cup in at 100°C for 25 minutes, no speed.
6. 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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