About this recipe: Barley is a much under-rated and seldom used grain, which is a great shame since it has a pleasing flavour and texture as well as being a good source of fibre. Here is it cooked with a medley of vegetables in a lemon and thyme stock. The addition of cooked chicken turns the dish into a great main course.
This pilaf is also delicious eaten at room temperature as a salad. Allow the pilaf to cool before adding the chicken and rocket leaves.
Something else. Several changes. 1. Pre-cooked the barley as the cooking time was too short and it was still rather chewy. 2. Used leftover turkey from Christmas and some bacon, which was added towards the end as already cooked. 3. Replaced the rocket with baby spinach. I have added my version of this dish - 'Lemon Barley Pilaf with Turkey & Bacon' to my own site - Meanderings through my Cookbook - 09 Jan 2011
Very nice I thought. Didn't think the barley was that bad to cook. A nice and different meal to our usual chicken and rice. - 31 Jan 2011
We shall be eating my amended version of this recipe again (see my tweaks above). The lemon flavour is delicious, however the timing for the barley is way out. Would make a good risotto as well. hopeeternal 'Meanderings through my Cookbook' www.hopeeternalcookbook.wordpress.com - 09 Jan 2011