Spiced Barley Pilaf

Spiced Barley Pilaf



1 cup pearl barley
2 tsp Canola oil
2 small carrots, diced
1 small red onion, diced
1 celery stalk, diced
2 garlic cloves, minced
2 tsp minced ginger (optional)
1/2 bay leaf (or 2-3 Kari leaves)
1 tsp ground cumin
3/4 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric
1/4 teaspoon freshly ground pepper
1 can chicken broth (14.5 oz, low sodium if available)
3/4 cup water.


Heat a large skillet over medium heat. Add the barley and toast, stirring occasionally, until fragrant, about 5 minutes. Transfer to a plate and set aside.
Heat the oil in a large saucepan over medium-high heat. Add the carrots, red onions, and celery; cook covered, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger, bay (or kari) leaf, cumin, salt, paprika, turmeric, and pepper; cook, stirring frequently, until fragrant about 30 seconds.
Add the barley, and broth; bring to a boil. Reduce the heat and simmer, covered, until the barley is tender and the liquid is absorbed, about 40 minutes. Discard the bay leaf before serving.
6 servings, 2 pts/serving, Core


Stir it up, p.211

--
Will~

“I am convinced that life is 10% what happens to me and 90% of how I react to it.”
Charles R. Swindoll

this one is also very nice, Lee
Willow Herself wrote in message et...
Spiced Barley Pilaf



1 cup pearl barley
2 tsp Canola oil
2 small carrots, diced
1 small red onion, diced
1 celery stalk, diced
2 garlic cloves, minced
2 tsp minced ginger (optional)
1/2 bay leaf (or 2-3 Kari leaves)
1 tsp ground cumin
3/4 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric
1/4 teaspoon freshly ground pepper
1 can chicken broth (14.5 oz, low sodium if available)
3/4 cup water.


Heat a large skillet over medium heat. Add the barley and toast, stirring occasionally, until fragrant, about 5 minutes. Transfer to a plate and set aside.
Heat the oil in a large saucepan over medium-high heat. Add the carrots, red onions, and celery; cook covered, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger, bay (or kari) leaf, cumin, salt, paprika, turmeric, and pepper; cook, stirring frequently, until fragrant about 30 seconds.
Add the barley, and broth; bring to a boil. Reduce the heat and simmer, covered, until the barley is tender and the liquid is absorbed, about 40 minutes. Discard the bay leaf before serving.
6 servings, 2 pts/serving, Core


Stir it up, p.211

--
Will~

“I am convinced that life is 10% what happens to me and 90% of how I react to it.”
Charles R. Swindoll

Willow - can't you STOP thinking about food?


"Willow Herself" wrote in message et...
Spiced Barley Pilaf



1 cup pearl barley
2 tsp Canola oil
2 small carrots, diced
1 small red onion, diced
1 celery stalk, diced
2 garlic cloves, minced
2 tsp minced ginger (optional)
1/2 bay leaf (or 2-3 Kari leaves)
1 tsp ground cumin
3/4 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric
1/4 teaspoon freshly ground pepper
1 can chicken broth (14.5 oz, low sodium if available)
3/4 cup water.


Heat a large skillet over medium heat. Add the barley and toast, stirring occasionally, until fragrant, about 5 minutes. Transfer to a plate and set aside.
Heat the oil in a large saucepan over medium-high heat. Add the carrots, red onions, and celery; cook covered, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger, bay (or kari) leaf, cumin, salt, paprika, turmeric, and pepper; cook, stirring frequently, until fragrant about 30 seconds.
Add the barley, and broth; bring to a boil. Reduce the heat and simmer, covered, until the barley is tender and the liquid is absorbed, about 40 minutes. Discard the bay leaf before serving.
6 servings, 2 pts/serving, Core


Stir it up, p.211

--
Will~

“I am convinced that life is 10% what happens to me and 90% of how I react to it.”
Charles R. Swindoll