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Barley Rice Pilaf

Chef.Graeme.Wood's picture
Ingredients
  Brown rice 1 1⁄2 Cup (24 tbs), uncooked
  Barley 1⁄2 Cup (8 tbs), uncooked
  Sesame seeds 1⁄4 Cup (4 tbs)
  Water/Stock 3 Cup (48 tbs)
  Green peppers 1⁄2 Cup (8 tbs), chopped
  Oil 1 Teaspoon
  Parsley bunch 1⁄4 Small
  Thyme 1⁄2 Teaspoon
  Rosemary 1⁄2 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Tamari 1 Tablespoon
Directions

MAKING
1. In a large stock pot or heavy bottomed saucepan, combine the rice, barley and sesame seeds and dry roast for 5 minutes, sautéing continuously till well toasted.
2. When the grains are toasted, pour in the water or stock and bring to a boil.
3. Reduce the heat to low, cover the pot and simmer the grains for almost 1 hour until soft.
4. When little water remains in the pot, add the peppers, oil, spices and tamari.
5. Continue simmering for a 5 more minutes until the flavors are absorbed.

FINALIZING
6. Take the pot off the heat and cover the pot with a tight lid. Allow the grains to continue cooking in the steam.

SERVING
7. Dish out into a serving dish or casserole dish with a cover.
8. Serve hot along with lentils or curry.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Rice, Barley
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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