- 1/4 cup butter
- 1 onion, diced
- 1 1/2 cups pearl barley
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 1/2 cups chicken broth
- 1/4 cup slivered almonds
- 1/4 cup raisins (optional)
- Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
- Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.
04/04/2017
recipepes.com
ndian Curried Barley Pilaf, recipe
PT15M
PT1H
5
455 calories
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