Friday, December 4, 2009

Barley Pilaf

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This is my first time cooking with Barley. If not for blogging, I wouldn't have given it a try. Blogging is giving me an opportunity to expand my culinary horizon and I am loving it. I certainly will be making this pilaf on a frequent basis.It  is filling, very yummy,healthy and wholesome.
  • Barley - 2 cups, soaked overnight and pressure cooked with little salt
  • Bell peppers(red, green, yellow) - 1/4 cup, julienned(cut to strips)
  • Cubanelle pepper - 1, julienned (optional)
  • Corn Kernels - 1/4 cup, fresh or frozen
  • Carrot - 2, small, julienned
  • Onion - 1, large, diced
  • Garlic - 3 cloves, minced
  • Cracked pepper - 1 tsp or less
  • Toasted Pine nuts - a handful (slivered almonds mayb be used instead)
  • salt for taste
  • Olive Oil - 2 tbsp
  • In a deep skillet, heat the oil and add the minced garlic.
  • In less a minute, add the diced onions and saute until browned.Once the onion is browned, add the peppers, carrot and the corn kernels.
  • Add a little water and cook the vegetables in low flame for 5 minutes with lid closed.
  • Add cracked pepper and barley.
  • Sprinkle salt for taste.
  • Gently mix to contents in the pan and cook for 5 more minutes with a little salt.
  • Serve hot with hot and sweet sauce. 
Tip: Barley must be soaked overnight just like chickpea and take the same amount of time like chickpea to pressure cook.

Makes 2-3 servings

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