Indian Curried Barley Pilaf
Featured in Allrecipes Magazine

Indian Curried Barley Pilaf

62
Tracy X 10

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

55 m servings 404 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 72.5g
  • 23%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter in a large skillet 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 broth, and bring to a simmer.
  2. Cover skillet 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 slivered almonds and raisins.

Reviews

62
  1. 81 Ratings

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Most helpful positive review

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 st...

Most helpful critical review

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.

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 st...

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.

excellent and so simple! Afraid that it wouldn't be enough curry flavor,so I added one tsp. Perfect. Also didn't have pearl barley and pot barley worked great. Thank you

Absolutely delicious! I did, however make a few changes that I learned from the comments of other cooks on here (THANK YOU)! To start with, I used a 1/8 cup more butter, added garlic, carrots ...

Doubled the curry, halved the allspice, cut out almonds and raisins. Used regular barley so it took a bit longer to cook but it was well worth it. This was the first time I had attempted to ma...

With a few changes, I loved it!! Sauteed everything in olive oil; doubled the curry - could even take more. I'm not crazy about raisins and BF doesn't like almonds so I took the suggestion of an...

Absolutely delicious! I doubled the amount of curry, but otherwise this had the perfect combination of spices!

What is old is new again! I just got a pressure cooker--now completely safe with 3 safeguards--they don't blow up, no matter how hard you try! The cooking time is at least halved for most thin...

Made this with non-fat/low sodium broth, doubled the curry powder, used a smidge over the 1/2 tsp. salt (kosher) and ground pepper. It was absolutely delish and so easy to prepare! WINNER!