Cranberry Barley Pilaf Recipes

BARLEY, WILD RICE, AND CRANBERRY PILAF

Steps:

• In medium saucepan with lid, boil water, add barley, wild rice and salt. Return to boil, reduce heat to low, cover and cook about 40 min or until barley is tender.
• While barley and rice is cooking, pour orange juice over cranberries and set aside.
• Drain any excess liquid from cooked barley and rice mixture. Place rice and barley in large bowl.
• Drain cranberries, reserving liquid.
• Toss cranberries with barley and rice.
• Mix 5 tbsp orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture.
• Add chopped parsley and walnuts. Mix well. Serve at room temperature or chilled.

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.

INDIAN CURRIED BARLEY PILAF

Steps:

• Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
• Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

CRANBERRY BARLEY PILAF

Steps:

• Heat the Becel® Buttery Taste margarine in a large, deep, non-stick skillet set over medium heat. Add the celery, carrot, onion, garlic, sage, thyme and pepper. Cook, stirring frequently for 8-10 minutes or until softened and fragrant. Stir in the barley and cook, stirring, for 1 minute or until combined.
• Pour in the broth and water; bring to a boil. Cover and reduce the heat to medium-low. Simmer for 20 minutes; stir in the cranberries. Continue to cook for 25 minutes or until all of the fluid is absorbed. Stir in the parsley and lemon zest. Drizzle with lemon juice and fluff with a fork just before serving.
• Tip: Convert this side dish into a main course to serve 4 by adding 2 cups (500 mL) of chopped, cooked chicken during the last 5 minutes of cooking time.

ORANGE-CRANBERRY RYE AND BARLEY PILAF

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Place all ingredients except cranberries and orange peel in slow cooker.
• Cover; cook on Low heat setting 8 to 9 hours or until rye berries are chewy but tender.
• Stir in cranberries and orange peel just before serving.

BARLEY PILAF

Steps:

• Melt butter or margarine in a large saucepan.
• Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
• Stir in barley and cook, stirring frequently, until lightly browned.
• Add bouillon, water and pepper; heat to boiling.
• Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
• Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
• Meanwhile, wash spinach thoroughly.
• Steam 3 to 5 minutes.
• Remove from heat and stir into cooked barley mixture.
• Cook until heated through.

VEGETABLE AND BARLEY PILAF

Steps:

• In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes., Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.

CRANBERRY WILD RICE PILAF

Steps:

• Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.

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.