Barley Pilaf Recipe

Name: Barley Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter (3/4 stick); 1 ½ cups chopped leeks (white part only); 1 cup thinly sliced celery; 2 cups pearl barley (about 16 oz.); 2 bay leaves; 1 teaspoon dried thyme, crumbled; 1 teaspoon salt; fresh ground pepper; 3 ½ cups beef stock; ½ cup dry red wine; ½ cup minced fresh parsley; ¼ cup snipped fresh chives

Servings: persons

6 tablespoons butter (3/4 stick)
1 ½ cups chopped leeks (white part only)
1 cup thinly sliced celery
2 cups pearl barley (about 16 oz.)
2 bay leaves
1 teaspoon dried thyme, crumbled
1 teaspoon salt
fresh ground pepper
3 ½ cups beef stock
½ cup dry red wine
½ cup minced fresh parsley
¼ cup snipped fresh chives

1
Preheat oven to 350 degrees.
2
Melt butter in ovenproof casserole over medium-low heat.
3
Add leek and celery and cook until soft, stirring occasionally, about 6 minutes.
4
Add barley and stir 3 minutes.
5
Add bay leaves, thyme, salt and a generous amount of pepper.
6
Mix in stock and wine; bring to boil.
7
Cover tightly and bake until liquid is absorbed, 35 to 40 minutes.
8
Stir in parsley and chives; serve immediately.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons butter (3/4 stick), 1 ½ cups chopped leeks (white part only), 1 cup thinly sliced celery, 2 cups pearl barley (about 16 oz.), and more.

Yes, Barley Pilaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Pilaf

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