Curried Barley Pilaf

Canada grains, Canadian food, barley, beta-glucanWhen using pearled barley with 4% beta-glucan content, 1 serving of pilaf would contain approximately 2 grams of beta-glucan. Consuming 3 grams of barley beta-glucan is needed to meet the required daily intake for lowering cholesterol.

  • ¼ cup (60 mL)  butter or margarine
  • 1 medium onion, chopped
  • 1 ½ cups (375 mL)  pearled barley
  • ½ tsp (2 mL)  salt
  • ½ tsp (2 mL) ground allspice
  • ½ tsp. (2 mL) turmeric
  • ¼ tsp (1 mL) curry powder
  • 1/8 tsp (.5 mL) pepper
  • 4 cups  (1 L) chicken broth or 4 chicken bouillon cubes dissolved in 4 cups (1 L)  boiling water
  • ¼ cup (60 mL) slivered almonds (sautéed in 1 tbsp /15 mL butter until golden brown)

Preheat oven to 350 °F ( 180’C ) .

Melt butter in skillet. Add onion and barley. Cook and stir until onion is tender.

Stir in the next 5 seasonings. Pour into ungreased 2 L|2-quart (2 L) casserole dish. Heat chicken broth to boiling and stir into barley mixture.

Cover tightly and bake 30-40 minutes or until liquid is absorbed and barley is tender.  Stir in almonds.

Yield: 8 servings

 

Developed by: Dr. Nancy Ames, Research Scientist, Agriculture and Agri-Food Canada. Image courtesy of Agriculture & Agri-Food Canada

 

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