Golden Barley Pine Nut Pilaf

Barley and Pine Nut Pilaf Recipe

Overview:

Warm and comforting, this Barley and Pine Nut Pilaf is not just a delicious side dish but also doubles as a fantastic stuffing for game hens. It pairs beautifully with venison, making it a versatile addition to your menu, especially during the winter months.

• Preparation Time: 20 minutes
• Cooking Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 6
• Calories: 330.4 per serving
• Rating: ⭐️⭐️⭐️⭐️⭐️ (1 review)

Ingredients:

• 1 cup pearl barley
• 6 tbsp butter
• 3 tbsp pine nuts
• 1 scallion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup dried parsley
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 1/3 cups chicken broth

Instructions:

1. Prepare Barley:

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   • Preheat your oven to 350°F (175°C).
   • Rinse the pearl barley under cold water and drain thoroughly.

2. Toast Pine Nuts:

   • In a medium skillet, melt 2 tablespoons of butter over medium heat.
   • Add the pine nuts and toast them until golden brown, taking care not to burn them. This should take about 3-4 minutes.
   • Once toasted, remove the pine nuts from the skillet with a slotted spoon and set them aside.

3. Sauté Barley and Scallion:

   • In the same skillet, add the remaining butter and sauté the chopped scallion until softened.
   • Add the rinsed barley to the skillet and cook, stirring occasionally, until the barley is lightly toasted and fragrant.

4. Combine Ingredients:

   • Remove the skillet from heat and stir in the toasted pine nuts, both fresh and dried parsley, salt, and black pepper. Mix well to combine.

5. Bake the Pilaf:

   • Transfer the barley mixture into an ungreased 2-quart casserole dish.
   • Heat the chicken broth in a saucepan until boiling.
   • Pour the boiling broth over the barley mixture in the casserole dish. Stir gently to ensure all ingredients are well blended.

6. Bake:

   • Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 1 hour and 10 minutes, or until the barley is tender and the liquid is absorbed.

7. Serve:

   • Once baked, fluff the pilaf with a fork before serving.
   • Enjoy this warm and savory Barley and Pine Nut Pilaf as a delightful side dish or as a flavorful stuffing for game hens.

Notes:

• This pilaf can be prepared ahead of time and reheated before serving.
• For a richer flavor, you can substitute some or all of the chicken broth with vegetable broth or even mushroom broth.
• Feel free to adjust the seasoning according to your taste preferences, adding more salt and pepper if desired.

This recipe for Barley and Pine Nut Pilaf is sure to become a favorite at your table, offering a satisfying blend of flavors and textures that complement a variety of main dishes, especially during cozy winter dinners or special occasions.