Fruity Barley Pilaf
Elevate your next meal with this vibrant and wholesome Fruity Barley Pilaf, a delectable fusion of nutty pearl barley, sweet dried fruits, and warm aromatic spices. This hearty yet healthy dish combines tender apricots, juicy raisins or dried cranberries, and shredded carrots for a touch of natural sweetness, balanced perfectly with cinnamon and savory broth. Toasted slivered almonds and fresh parsley add a delightful crunch and a pop of freshness, rounding out a flavorful medley that's perfect as a side dish or a light vegetarian main course. Ready in under an hour, this one-pan recipe is as nutritious as it is easy, making it ideal for weeknight dinners or festive gatherings. Looking for a creative twist on classic pilaf? This Fruity Barley Pilaf delivers a nutritious, flavorful upgrade you’ll want to savor again and again!
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Recipe Information
Ingredients
- 1 cup pearl barley
- 2.5 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 0.5 cup dried apricots, chopped
- 0.5 cup raisins or dried cranberries
- 1 medium carrot, shredded
- 1 cup vegetable broth
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon black pepper
- 0.25 cup slivered almonds, toasted
- 2 tablespoons chopped parsley
Instructions
Rinse the pearl barley under cold water until the water runs clear. Set aside.
In a medium saucepan, bring 2.5 cups of water to a boil. Add 1/2 teaspoon of the salt and the rinsed barley. Reduce the heat to low, cover, and let simmer for 30 minutes or until tender but chewy. Drain any excess water if needed.
While the barley cooks, heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute.
Add the chopped dried apricots, raisins (or dried cranberries), and shredded carrot to the skillet. Cook for 3-4 minutes, stirring frequently, until the fruits and carrot have softened slightly.
Stir in the cooked barley, vegetable broth, ground cinnamon, remaining 1/2 teaspoon salt, and black pepper. Mix well to combine.
Cook the mixture over medium heat for 5-7 minutes, stirring occasionally, until the broth is mostly absorbed and the pilaf is fragrant and cohesive.
Remove the skillet from heat and gently stir in the toasted slivered almonds and chopped parsley.
Taste and adjust seasonings, if needed.
Serve warm as a side dish or enjoy as a light main course.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 321.8 g | 117% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 119.4 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3086 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
