Barley Sweet Potato Broad Bean Pilaf Recipes

SWEET POTATO PILAF

Steps:

• Rinse wild rice thoroughly; drain. In a large saucepan, combine broth, rice and oil; bring to a boil. Reduce heat; simmer, covered, until rice is fluffy and tender, 50-55 minutes. Drain if necessary. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add asparagus, sweet potato and onion to drippings; cook and stir over medium-high heat until potatoes are crisp-tender, 8-10 minutes. , Stir in kale, garlic, salt and pepper. Cook and stir until vegetables are tender, 8-10 minutes. Stir in rice and reserved bacon. Sprinkle with parsley.

BARLEY AND BLACK BEAN PILAF

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 4 minutes, stirring occasionally.
• Stir in broth, barley, turmeric, cumin, chile pepper and salt. Heat to boiling. Reduce heat; cover and simmer 40 minutes, stirring occasionally.
• Stir in squash, bell pepper and beans. Cover; cook 10 to 15 minutes, stirring occasionally, until squash and barley are just tender.
• Stir in peas. Cover; cook 3 to 5 minutes longer or until peas are cooked. Let stand covered 5 to 10 minutes to let flavors blend before serving.

BARLEY PILAF

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
• Season to taste with salt and pepper and sprinkle with chopped chives.

BARLEY PILAF

Steps:

• In a large pot of boilingsalted water, cook pearl barley until tender but stillal dente, about 35 minutes. Drain in a fine-mesh sieveand rinse with cool water to stop the cooking.
• In a large skillet, melt unsalted butter over medium-high. Add shallot, minced, and season with coarse salt and ground pepper. Cook until softened, about 2 minutes; add barley and stir to combine. Transfer barley mixture to a largebowl and stir in toasted pine nuts, finely chopped fresh parsley, and freshlemon juice. Season with salt and pepper.

BARLEY SWEET POTATO & BROAD BEAN PILAF

Steps:

• Heat olive oil in a large saucepan over medium heat.
• Add onion, celery and garlic and cook, stirring occasionally, for 5 minutes or until onion softens.
• Add barley, water and stock powder. Increase heat to high and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 40 minutes.
• Stir in sweet potato and broad beans and cook, covered, stirring often to prevent mixture from catching, for a further 20 minutes or until sweet potato is tender.
• Stir in coriander and season well with salt and pepper. Serve immediately.