Orange Rice and Barley Pilaf
Brighten up your dinner table with this vibrant and zesty Orange Rice and Barley Pilaf, a delightful medley of nutty grains and citrusy freshness. This unique recipe combines hearty barley and fluffy long-grain rice, simmered to tender perfection in aromatic vegetable broth and infused with freshly squeezed orange juice, fragrant orange zest, and herbal hints of dried thyme. Sautéed onions and garlic add depth, while a touch of olive oil and butter elevate the richness. Garnished with a sprinkle of fresh parsley, this flavorful pilaf strikes the perfect balance between savory and refreshing, making it an ideal side dish for roasted vegetables, grilled chicken, or seafood. Ready in under an hour and easy to prepare, this wholesome recipe is a must-try for anyone seeking a creative twist on classic pilaf. Perfect for weeknight dinners or elegant gatherings, this dish will bring a burst of sunshine to your mealtime!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 0.5 cups Barley
- 0.5 cups Long-grain white rice
- 3 cups Vegetable broth
- 1 teaspoon Orange zest
- 0.25 cups Orange juice, freshly squeezed
- 0.5 teaspoons Dried thyme
- 1 teaspoon Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil and butter in a medium-sized saucepan over medium heat until the butter has melted.
Add the finely chopped onion and sauté for 3-4 minutes, or until the onion is translucent and fragrant.
Stir in the minced garlic and sauté for an additional 30 seconds, being careful not to let it burn.
Add the barley to the saucepan and toast for 2-3 minutes, stirring frequently to coat the grains with the oil and butter.
Add the long-grain white rice to the saucepan and stir to combine with the barley.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the mixture simmer for 20 minutes.
Stir in the orange zest, orange juice, dried thyme, salt, and ground black pepper.
Cover the saucepan again and continue to simmer for another 15-20 minutes, or until the barley and rice are tender and have absorbed all the liquid.
Remove the saucepan from the heat and let the pilaf sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the pilaf with a fork and transfer it to a serving dish.
Sprinkle the chopped fresh parsley on top as a garnish before serving.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 469 mg | 10% | |
*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.
