📝 About This Recipe
Elevate your side dish game with this sophisticated twist on a classic grain preparation, where nutty pearl barley replaces traditional rice for a superior, chewy texture. Sautéed in butter until golden and simmered in a rich, aromatic broth, this pilaf offers a complex flavor profile rooted in Eastern European and Middle Eastern traditions. It is a hearty, fiber-rich alternative that absorbs seasonings beautifully, making it the perfect elegant accompaniment to roasted meats or grilled vegetables.
🥗 Ingredients
The Grains and Base
- 1.5 cups Pearl Barley (rinsed thoroughly and drained)
- 3 tablespoons Unsalted Butter (high quality preferred)
- 1 tablespoon Extra Virgin Olive Oil
Aromatics and Vegetables
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small 1/4 inch cubes)
- 1 large Celery Stalk (finely diced)
- 3 cloves Garlic (minced)
- 4 ounces Cremini Mushrooms (thinly sliced for umami depth)
Liquid and Seasoning
- 3.5 cups Chicken or Vegetable Stock (low sodium, warmed)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 teaspoons Fresh Thyme (leaves removed from stem)
- 1 piece Bay Leaf (dried)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Finish and Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Toasted Pine Nuts (optional for crunch)
👨🍳 Instructions
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1
Rinse the pearl barley in a fine-mesh sieve under cold running water until the water runs clear. Drain well and set aside; this removes excess starch for a fluffier pilaf.
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2
In a large heavy-bottomed saucepan or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat.
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3
Add the diced onions, carrots, and celery (the mirepoix). Sauté for 5-7 minutes until the onions are translucent and the vegetables have softened slightly.
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4
Increase the heat slightly and add the sliced mushrooms. Cook for another 5 minutes until the mushrooms have released their moisture and turned golden brown.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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6
Add the drained barley to the pot. Stir constantly for 3-4 minutes to 'toast' the grains. Look for the barley to turn a pale golden color and emit a nutty aroma.
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7
Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
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8
Pour in the warmed stock, thyme, bay leaf, salt, and pepper. Bring the mixture to a rolling boil.
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9
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer undisturbed for 35-40 minutes.
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10
Check the barley at 35 minutes; it should be tender but still have a pleasant 'al dente' chew, and the liquid should be fully absorbed.
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11
Remove the pot from the heat. Remove and discard the bay leaf. Place the remaining 1 tablespoon of butter on top of the grain, cover again, and let it steam off the heat for 5-10 minutes.
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12
Fluff the pilaf gently with a fork to separate the grains. Fold in the fresh parsley and lemon juice to brighten the flavors.
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13
Taste and adjust seasoning with additional salt or pepper if needed. Transfer to a warm serving bowl and sprinkle with toasted pine nuts if using.
💡 Chef's Tips
Always toast the barley before adding liquid; this prevents the grains from becoming mushy and enhances the natural nuttiness. If you prefer a softer texture, increase the stock by 1/4 cup and cook for an additional 5 minutes. Do not skip the resting period after cooking; steaming the grain off the heat is the secret to a light, fluffy texture. For a vegan version, substitute the butter with a high-quality vegan butter or additional olive oil. Leftovers make an incredible base for a cold grain salad the next day—just add a splash of vinaigrette and fresh veggies.
🍽️ Serving Suggestions
Pair with herb-roasted chicken thighs or a lemon-garlic butter salmon for a complete meal. Serve alongside a hearty beef stroganoff to soak up the creamy sauce. Accompanied by a crisp, dry Riesling or a light Pinot Noir to complement the earthy mushroom notes. Works beautifully as a base for a vegetarian 'bowl' topped with roasted chickpeas and a dollop of Greek yogurt.