*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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.
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.
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!
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!!
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.
5 stars for the ease and simplicity and HEALTHFULNESS! I used quick cooking barley and it turned out great if a bit soft and added some finely chopped carrots and grilled chicken. I agree fully with increasing the spices but this is great food that comes together with minimal effort.
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