Do you need some dinner inspiration or a new idea for a side dish? Try this Barley & White Bean Pilaf! It is filling enough to serve as a main dish, but also a great side dish!
My kids have all the sudden become very picky eaters. When they first saw this dish on their plates, they protested greatly! I tried to describe the barley as being, “chewy and nutty, kind of like rice.” Stephen starts whining, saying, “I don’t like chewy nut rice.” Oh boy! I sure said the wrong thing!
After they got over the initial shock that mom was serving something new, they came around and actually enjoyed this delicious pilaf! The comforting flavors of onion, carrot and celery combined with cinnamon and orange, the textures of the chewy barley and smooth and creamy beans make this pilaf a wonderful meal or a great accompaniment to grilled chicken!
- 1 tablespoon oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1½ cups pearled barley
- zest of 1 orange
- 1 cinnamon stick
- 3 cups vegetable, chicken or beef broth
- 1 (15 ounce) can Great Northern Beans, drained and rinsed
- In a large pan, heat oil over medium heat. Add the onion, carrot and celery. Cook until fork tender, about 8 minutes. Add the barley, orange zest, cinnamon stick and broth. Bring the mixture to a boil over medium-high heat. Reduce heat to medium and simmer for about 25-30 minutes or until all the broth has been absorbed. Add the beans and stir, cooking until the beans are warmed through, about 5 minutes. Serve.
Recipe Source: Adapted from Forks Over Knives
