About this recipe: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!
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)
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Method Prep:5min › Cook:50min › Ready in:55min
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.
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.