Herbed Barley Pilaf  yellow_icon

Serves 6 • Cooking Time 2 to 3 hours on High • Slow Cooker Size 4 to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: Barley is a nutritious, high-fiber cereal grain with a nutty flavor similar to that of brown rice. For any everyday barley pilaf, we started by briefly toasting the grains in the microwave before adding them to the slow cooker, which ensured that they stayed separate and cooked evenly, giving us fluffy barley pilaf while maintaining the pleasant chew for which barley is known. Do not substitute hulled, hull-less, quick-cooking, or presteamed barley for the pearl barley in this recipe; you may need to read the ingredient list on the package carefully to determine if the barley is presteamed.

1½

cups pearl barley, rinsed

1

onion, chopped fine

1

tablespoon extra-virgin olive oil

2

garlic cloves, minced

1

teaspoon minced fresh thyme or ¼ teaspoon dried

3½

cups chicken broth

Salt and pepper

¼

cup chopped fresh basil, dill, or parsley

1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave barley, onion, 1 teaspoon oil, garlic, and thyme in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth and ½ teaspoon salt. Cover and cook until barley is tender and all broth is absorbed, 2 to 3 hours on high.

2. Fluff barley with fork, then gently fold in basil and remaining 2 teaspoons oil. Season with salt and pepper to taste. Serve.

Per serving:
Cal 230
Fat 3.5g
Sat Fat 0g
Chol 0mg
Carb 42g
Protein 8g
Fiber 9g
Sodium 500mg