I was afraid to use pearl barley b/c the cooking time is usually listed at 45 minutes. Perhaps the recipe should read "quick cook barley"? So I went half and half with bulgar and buckwheat, substituted leeks for onions, and we enjoyed this very much. 7 servings? Only if you're having a lot of other food. I served with the CL vichyssoise, tarragon beet salad, and deviled eggs for a nice hot weather meal (the pilaf was the only hot item).
Roasted buckwheat groats--called "kasha"--lend this pilaf a nutty flavor. Kasha is available in the kosher section of most grocery stores. Serve this side, which provides about 10 percent of daily fiber needs in one serving, with roasted duck.
More From Cooking Light
- Calories: 115
- Calories from fat: 31%
- Fat: 4g
- Saturated fat: 0.4g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 1.1g
- Protein: 2.7g
- Carbohydrate: 18.4g
- Fiber: 3.7g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 327mg
- Calcium: 16mg
- 1 teaspoon olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 2 1/3 cups organic vegetable broth (such as Swanson Certified Organic)
- 1/3 cup uncooked kasha (buckwheat groats)
- 1/3 cup uncooked pearl barley
- 1/3 cup uncooked bulgur
- 1/2 teaspoon kosher salt
- 1 bay leaf
- 1/4 cup chopped pecans, toasted
- 1/8 teaspoon freshly ground black pepper
- Heat oil in a 2-quart saucepan over medium-high heat. Add onion and garlic to pan; sauté 3 minutes or until onion is tender.
- Add broth and next 5 ingredients (through bay leaf) to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat. Discard bay leaf. Fluff with a fork; stir in pecans and pepper.
Only you will be able to view, print, and edit this note.Add Note