Barley Pilaf

Barley Pilaf

Too often barley is found only in soups. Serve it in place of rice for a delicious change.

for Dinner
4 servings
Time to prepare: 10 minutes
Difficulty: Average


1 cup chopped onion
3 to 4 Tbsp. butter or margarine
1 cup barley
1 can (14′ oz-) beef broth
1/2 tsp dried chervil leaves
Dash cayenne
1 cup small mushrooms, stems removed


Saute onion in 2 Tbs. of the butter until transparent. Add barley, stirring to coat each grain and cook until lightly brown.

Stir in wine, broth, chervil and cayenne. Bring to a simmer. Cover and cook for about 40 minutes or until just tender (or transfer to a lightly buttered casserole, cover and bake at 350F for 50 minutes).

Meanwhile, gently cook mushrooms in remaining butter. Keep warm. Stir into cooked barley.


Good served with grilled lamb or beef, a watercress salad and crisp rolls.

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