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Pearl Barley Pilaf

Sometimes it’s just nice to eat something other than rice and bread with Indian food. This pilaf can be served in place of a rice pilaf with any dish and many actually prefer it, as the barley can take more spices than rice.

Pearl Barley

3/4 cup (180 mL) pearl barley
3 cups (750 mL) water
1 1/2 tsp (7 mL) canola oil
1 1/2 tsp (7 mL) salt

Rinse barley in cold water. Combine water, oil, and salt in a medium pot and heat on high heat. When water reaches a vigorous boil, add barley. Reduce the heat to low; cover and simmer for 25 minutes. Stir barley, replace lid, and turn off the heat. Allow to sit for 5 to 10 minutes.

Masala

1/4 cup (60 mL) canola oil
1 1/2 cups (350 mL or 1 large) onion, chopped
2 Tbsp (30 mL) garlic, finely chopped
1 1/2 Tbsp (22 mL) ginger, finely chopped
1 Tbsp (15 mL) jalapeño pepper, finely chopped
1/3 cup (80 mL) cilantro, chopped

In a separate frying pan, heat the oil on medium-high for 1 minute. Add the onions and sauté them for 5 to 8 minutes or until they are golden. Add the garlic and sauté for another 3 to 4 minutes. Add the ginger and jalapeño pepper, then stir and cook for 2 or 3 minutes. Add the barley to the masala, add cilantro, and stir well.

When reheating, add 1/2 cup (125 mL) water to the barley pilaf and heat it on medium heat. As soon as you see steam, reduce the heat to low; cover and simmer for 5 minutes. Serve immediately.

Serves 6.

Source: alive #303, January 2008