Roast Chicken Barley Pilaf Food

ROASTED BARLEY PILAF

Steps:

• In a heavy, medium saucepan, heat oil over medium heat. Add barley and cook, stirring frequently, for 10 minutes. The barley should start to brown and give off an aroma.
• Add shallots, and cook for 2 minutes. Add mushrooms, and cook until wilted, 2 to 3 minutes. Add stock and salt. Bring to a boil; then turn down heat to a bare simmer. Cover, and cook for 45 minutes, or until liquid is absorbed.
• Stir well, season with pepper and more salt, if needed, and serve immediately.

BARLEY PILAF

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
• Season to taste with salt and pepper and sprinkle with chopped chives.

QUICK BARLEY PILAF

Steps:

• Heat oil in saucepan over low-medium heat. Saute onion in oil.
• Add raisins, coconut and nuts. Let coconut and nuts toast a bit.
• Stir in Chicken broth and salt. Bring to a boil.
• Add barley and cook 10-12 minutes or until it has absorbed almost all of the liquid.
• Serve.

MOROCCAN CHICKEN AND BARLEY PILAF

Steps:

• In a large saucepan, sauté onion and carrots in olive oil over medium heat for about 5-10 minutes until onion begins to soften.
• Add garlic, cinnamon, cumin, and barley; stir to coat.
• Add chicken broth, sherry, and bay leaf. Bring to a boil, cover pan, and reduce heat to simmer for about 40-45 minutes, stirring occasionally, until liquid is absorbed.
• When barley is nearly done, heat butter in skillet. Add chicken, cherry tomatoes, apples, pecans, raisins, lemon zest, lemon juice, salt and pepper. Sauté 5 minutes until heated through.
• Mix with barley.
• Serve with lemon wedges.

LEMON BARLEY PILAF

Steps:

• melt butter in a saucepan over medium heat.
• add onion, salt, pepper, saute about 5 minutes.
• add barley and stir until well coated.
• add chicken stock and bay leaf, bring to boil, cover, lower heat to simmer.
• cook about 25 minutes until barley is tender.
• add carrot and pepper, cover and cook about 6 minutes more.
• remove from heat, stir, cover and let it stand for 10 minutes.
• stir in lemon zest, salt, pepper to taste.

TOASTED BARLEY AND CHICKEN PILAF

Steps:

• Heat deep nonstick 12-inch skillet over medium-high heat until hot. Add barley and cook 4 to 6 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to a large bowl.
• In same skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and cook about 5 minutes or just until it loses its pink color on the outside, stirring occasionally. Transfer chicken to bowl with barley.
• In same skillet, in remaining 1 teaspoon, cook carrots, celery, and onion over medium heat 7 to 8 minutes or until tender-crisp. Stir in mushrooms and cook about 10 minutes longer or until most of liquid evaporates and vegetables are tender and lightly browned.
• Return chicken and barley to skillet; stir in broth, water, thyme, nutmeg, salt and pepper. Heat to biol over medium-high heat. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and chicken is no longer pink in center. Serve pilaf garnished with parsley leaves.

MEXICAN BARLEY PILAF

Steps:

• Spray medium saucepan with cooking spray and place over medium heat. Add onions, garlic and jalapenos, if using. Cook, stirring, for 5 minutes.
• Add barley and tomatoes and cook for 3 minutes. Stir in chili powder, cumin and salt. Add water and bring to a boil.
• Reduce heat to low, cover and simmer for 40 minutes. Remove from heat and let stand 10 minutes.
• Add black beans and cilatro; toss to combine. Let stand for 5 minutes to warm beans. Serve warm.

BARLEY PILAF

Steps:

• In a large pot of boilingsalted water, cook pearl barley until tender but stillal dente, about 35 minutes. Drain in a fine-mesh sieveand rinse with cool water to stop the cooking.
• In a large skillet, melt unsalted butter over medium-high. Add shallot, minced, and season with coarse salt and ground pepper. Cook until softened, about 2 minutes; add barley and stir to combine. Transfer barley mixture to a largebowl and stir in toasted pine nuts, finely chopped fresh parsley, and freshlemon juice. Season with salt and pepper.

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.

ROAST CHICKEN & BARLEY PILAF

Steps:

• Roast chicken: heat oven to 450°F.
• Gently lift skin from breast and legs and season with salt and pepper: place some sliced garlic and fresh herbs under skin. Place remaining garlic and herbs in the cavity of the chicken.
• Place chicken on a rack in a large roasting pan. Pour chicken broth into the bottom of the pan. roast for 50 to 60 minutes.
• Make Barley Pilaf: Meanwhile, in a medium saucepan, over medium heat oil. Add onion, carrot and mushrooms and cook, stirring occasionally for 5 minutes. Add broth, barley, salt, pepper and nutmeg. Reduce heat to medium, cover and simmer for 15 minutes or until tender. Stirring occasionally. Add a few tablespoons water if mixture becomes too dry.
• Allow chicken to rest for 10 minutes. Remove skin, slice and serve with pilaf.