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!

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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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

404 calories; 11.1 g total fat; 20 mg cholesterol; 257 mg sodium. 72.5 g carbohydrates; 6.6 g protein; Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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. Read More
(44)

Most helpful critical review

Rating: 3 stars
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. Read More
(38)
101 Ratings
  • 5 star values: 53
  • 4 star values: 37
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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. Read More
(44)
Rating: 5 stars
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. Read More
(44)
Rating: 3 stars
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. Read More
(38)
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Rating: 5 stars
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 Read More
(27)
Rating: 5 stars
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. Read More
(18)
Rating: 5 stars
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!! Read More
(13)
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Rating: 5 stars
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! Read More
(13)
Rating: 5 stars
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. Read More
(11)
Rating: 5 stars
02/18/2009
Absolutely delicious! I doubled the amount of curry but otherwise this had the perfect combination of spices! Read More
(10)
Rating: 5 stars
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! Read More
(7)