99 Ratings
  • 5 Rating Star 51
  • 4 Rating Star 37
  • 3 Rating Star 10
  • 2 Rating Star 1

This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!

Tracy X
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

404.29 calories; 6.61 g protein; 72.55 g carbohydrates; 11.06 g fat; 20.34 mg cholesterol; 257.33 mg sodium. Full Nutrition


Reviews (76)

Read All Reviews

Most helpful positive review

09/21/2010
I was so excited to try this because I LOVE barley and it did not disappoint. I changed the raisins and almonds to peas and carrots because I had just had a bad experience with both (kidney stone anyone???) and we need our veggies! I added 1/2 cup more chicken broth to help cook the carrots and added more curry per other reviews. Also used oil instead of butter. Fantastic taste - I really like the subtle allspice flavor. Ate this with some tilapia - DELISH.
(43)

Most helpful critical review

11/17/2010
I made this recipe almost to the T which I never do and I regretted it. There was very little flavor and the barley was undercooked. I had to cook it much longer than the recipe predicted as well. This wasn't a disaster as I was cooking to eat it later but could have been. This needs a lot more spices to get to tasting anything like indian. I also added some diced chicken to make it hold up as a meal in itself. After I did this added more liquid and cooked it a bit more I ended up with something I liked. I love this concept though and will try to come up with a recipe myself that does what I wish this one did!
(6)
99 Ratings
  • 5 Rating Star 51
  • 4 Rating Star 37
  • 3 Rating Star 10
  • 2 Rating Star 1
09/21/2010
I was so excited to try this because I LOVE barley and it did not disappoint. I changed the raisins and almonds to peas and carrots because I had just had a bad experience with both (kidney stone anyone???) and we need our veggies! I added 1/2 cup more chicken broth to help cook the carrots and added more curry per other reviews. Also used oil instead of butter. Fantastic taste - I really like the subtle allspice flavor. Ate this with some tilapia - DELISH.
(43)
02/04/2010
This looked great but we found it disappointing - bland and boring. If you do make it double the spices. You can also cut the butter to 2 tsp. oil.
(38)
02/09/2009
excellent and so simple! Afraid that it wouldn't be enough curry flavor so I added one tsp. Perfect. Also didn't have pearl barley and pot barley worked great. Thank you
(27)
08/11/2011
Absolutely delicious! I did however make a few changes that I learned from the comments of other cooks on here (THANK YOU)! To start with I used a 1/8 cup more butter added garlic carrots and lentils to the onions as they sauteed and more chicken stock than the recipe called for probably about a cup more to help cook the lentils and carrots. I left out the raisins and almonds. I also added a cup of coconut milk and MORE THAN DOUBLED all of the spices. I used it as a main dish with some naan bread and raita and it was SO hearty and filling.
(18)
12/16/2010
With a few changes I loved it!! Sauteed everything in olive oil; doubled the curry - could even take more. I'm not crazy about raisins and BF doesn't like almonds so I took the suggestion of another reviewer and added lentils - perfect with the spices! I also meant to add toasted pine nuts for a bit of a crunch but I forgot... next time!!
(13)
02/11/2011
Doubled the curry halved the allspice cut out almonds and raisins. Used regular barley so it took a bit longer to cook but it was well worth it. This was the first time I had attempted to make anything using barley and I am kicking myself that I haven't tried it earlier. Tender flavorful this makes and excellent side for the savory chicken broccoli I made for dinner. Just what I needed. Thanks for the great recipe!
(13)
10/08/2011
What is old is new again! I just got a pressure cooker--now completely safe with 3 safeguards--they don't blow up no matter how hard you try! The cooking time is at least halved for most things. Some recipe cook times are cut by ten! This particular recipe can be done in 18 minutes! I am no longer spending my Sundays cooking. Bean soups risottos pilafs and even meatloaf with potatoes all in 10-20 minutes. Consider the fuel and electicity you'll save. Huge. No longer do I consider that I don't have time to cook barley for example. It has revolutionized my cooking.
(11)
02/18/2009
Absolutely delicious! I doubled the amount of curry but otherwise this had the perfect combination of spices!
(10)
09/09/2010
Made this with non-fat/low sodium broth doubled the curry powder used a smidge over the 1/2 tsp. salt (kosher) and ground pepper. It was absolutely delish and so easy to prepare! WINNER!
(7)