Barley-Rice Pilaf

1. 1

   Melt butter in medium skillet.

2. 2

   Add onions, garlic, barley, and rice, stirring constantly.

3. 3

   Saute until onions are translucent and rice and barley are slightly browned.

4. 4

   Let cool for one to two minutes.

5. 5

   Add tomato juice, water, and lemon juice and stir briefly with a fork.

6. 6

   Bring pilaf quickly to a boil over high heat, then reduce heat to low, cover with a tight-fitting lid, and cook until liquid has been absorbed, 45-55 minutes.

7. 7

   Variations: Add 1/2 cup of any one or more of the following to pilaf before serving: coarsely chopped almonds, cashews, peanuts, pecans, or walnuts; hot sauteed coarsely chopped green peppers; hot sauteed mushrooms.

* Per serving · 4 servings · Values may vary.

No additional tips available.