Coconut Barley Pilaf With Corn Chicken And Cashews Food

COCONUT BARLEY PILAF WITH CORN, CHICKEN AND CASHEWS

Steps:

• Cut chicken into 1-inch chunks; season with salt and pepper.
• Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate.
• Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes.
• Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more.
• Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.

COCONUT BARLEY PILAF WITH CORN, CHICKEN, AND CASHEWS

Steps:

• 1. Cut chicken into 1-inch chunks; season with salt and pepper. 2. Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate. 3. Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes. 4. Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more. 5. Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste. Yield: 4 servings.

BARLEY PILAF WITH FRUITS AND NUTS

Steps:

• In saucepan, heat oil; add onion and cook until softened.
• Add the barley, garlic and cumin; cook stirring about 1 minute.
• Stir in the apricots, raisins, salt, cinnamon and water; bring to boil.
• Reduce heat and simmer until barley is tender, 45 - 50 minutes.
• Add almonds and toss to combine.