Curried barley pilaf

    55 min

    This is a delicious and savoury curried barley dish. It is fabulous as a main course, or as a side dish with fish or chicken breast. It is quite simple to make and sure to impress!

    82 people made this

    Serves: 6 

    • 60g butter
    • 1 onion, diced
    • 300g 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
    • 900ml chicken stock
    • 4 tablespoons flaked almonds
    • 4 tablespoons sultanas or raisins (optional)

    Prep:5min  ›  Cook:50min  ›  Ready in:55min 

    1. Melt butter in a large frying pan 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 stock, and bring to a simmer.
    2. Cover pan 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 almonds and sultanas.
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    Reviews in English (73)


    An average dish  -  07 Aug 2013


    I was so excited to try this because I LOVE barley, and it did not disappoint. I changed the raisins and almonds to peas and carrots because I had just had a bad experience with both (kidney stone anyone???) and we need our veggies! I added 1/2 cup more chicken broth to help cook the carrots and added more curry per other reviews. Also used oil instead of butter. Fantastic taste - I really like the subtle allspice flavor. Ate this with some tilapia - DELISH.  -  20 Sep 2010  (Review from Allrecipes US | Canada)


    This looked great, but we found it disappointing - bland and boring. If you do make it, double the spices. You can also cut the butter to 2 tsp. oil.  -  04 Feb 2010  (Review from Allrecipes US | Canada)

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