This Indian meal of curried barley is tasty and savory. It tastes great when served as a side dish to grilled chicken breast or fish. It is very easy to create and is guaranteed to impress!
| Prep Time: | 5 mins |
| Cook Time: | 50 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- ¼ cup butter
- 1 onion, diced
- 1 ½ cups pearl barley
- ½ teaspoon ground allspice
- ½ teaspoon ground turmeric
- ¼ teaspoon curry powder
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 ½ cups chicken broth
- ¼ cup slivered almonds
- ¼ cup raisins (Optional)
Instructions
- Melt butter in a large skillet placed over medium-high heat. Add onion and barley; cook, stirring frequently, until onion begins to soften, about 5 minutes.
- Stir in allspice, turmeric, curry powder, salt, and black pepper. Pour in chicken broth, and bring to a simmer.
- Cover skillet with lid, and reduce heat to low; simmer until barley is tender, about 30 to 40 minutes.
- Fluff pilaf with a fork, and gently stir in almonds and raisins.
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 10 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 257 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Fabulous, absolutely fabulous! Double or even triple the spices (except salt) and DO NOT omit the almonds and raisins (I use golden raisins in this). The combination of the warm spices with the textures of the almonds, raisins and barley is wonderous. Such an exotic, tasty use of barley which has good nutritional value. I served this along side Indian Tomato Chicken, from this site also. What a meal! If you enjoy barley, give this recipe a try!
I wish I would have read the reviews prior to making this, but it still turned out pretty decently. I love almonds and I love raisins, so I put more of those in there than the amount called for in the recipe. Next time, I’ll change things up a little bit by reading the reviews – because I think this recipe has promise!
it was a chance to use up some barley that I had and it certainly was flavorful but be warned do not dish out like you would have rice on your plate especially if you are not use to eating a lot of barley.
It was very unique. I wouldnt make it again, but it was good. I was going to leave out the raisins and nuts, but added them at the last minute. I’m SO glad I did; they completely transformed the dish.
So yummy! I made this Vegan by replacing butter with margarine and chicken broth with veggie broth. I also somehow was out of allspice so used ground cloves. I didn’t read the reviews but added more spice because it just seemed like it would need more. I loved the dish and so did the family.
We really enjoyed this, I just wish I had halved the recipe because it made a LOT and there’s just 2 of us. Next time I will up the curry powder a little (brands vary and I think the one I have is on the mild side of flavor). A nice change from potatoes & rice.
I used red curry paste instead of Turmeric and i topped it with goat cheese instead of almonds n raisins.
Easy, healthy and tasty. Great side dish.
This is a great alternative to a rice side dish. I had only ever used barley in soups, but after watching Chef Jamie Oliver prepare a barley dish, it inspired me to find this recipe here. It went well with the Curry Stand Chicken Tikka Masala dish I also made, and of course, naan bread. Made it as written, though I didn’t add the almonds or raisins. After 30 min, I added about a tbsp of broth and let it continue for another 10 min. Expect the barley to be “el dente” after 40 min. I will definitely make it again.
Everyone liked this recipe. That gets it a 5 star.
I really liked how this turned out, but I did make adjustments based on reviews so hard to say if the original would have been as good! I chopped up a medium carrot and threw it in with the onion. I tripled the curry powder, and used 1 cup barley and 1/2 cup of French green lentils. For the liquid, 2 cups of stock and 2 cups of light coconut milk was perfect. I actually forgot all about the raisins and the almonds, but it didn’t matter! The dish was excellent without. The lentils and the coconut milk added a great creaminess next to the al dente barley. Served with roasted cauliflower, it made a filling vegetarian dish! Will make again for sure.
To make sure you can follow this recipe “as is” especially with regard to cooking times and to achieve perfect texture, soak the barley for 8-24 hours (it will also be more digestible) I tripled the amount of spices. The whole family thought it was absolutely delicious, and as a health coach I am thrilled because it is also very healthy, satisfying and inexpensive! Not to mention it keeps for a long time. Cannot wait to make it again– and I will add a picture this time 🙂
Made some changes and tasted great: (Take it from an Indian guy): 1) Heat some oil 2) Add black mustard seeds and wait till they start popping 3) Add onions, sliced serrano peppers still oninons brown 4) Add barley and spices (mix and match Indian spices) and cook.
Yummy & so quick to prep! Doubled the curry per suggestions. Didn’t add raisins. My hubby & 12 yr old loved this dish along side our lamb chops.
Doubled the spices
Yum! To be honest I tripled the spices and didn’t have any raisins so I left that out. As it’s cooking, just taste to get the seasoning where you like it. Thank you for this recipe!
This recipe is a great idea. But like other reviewers I tweaked it a little. I used 4 cups of broth instead of 3 1/2. I also doubled all the spices except the curry which I quadrupled (used 1 teaspoon). I also used cumin instead of turmeric which is just a preference of mine. Next, I added carrots, mushrooms & garlic in with the onions and barley in the beginning. I also used olive oil instead of butter, again just a preference thing. I didn’t have almonds or raisins so I didn’t put those in at the end, but I’m sure it would add something. Came out delicious!
Really good! Satisfying and goes a long way. I doubled the amount of spices and was very happy with the outcome. Definitely be having again!
Just like everyone else had to up the spices. I did about 1 tbs of cumin, allspice and curry. I didn’t have any turmeric (hence the cumin) the flavour was yummy though. I ate it with a small amount of skinless chicken and it was very filling. My daughter (2 years) wasn’t a huge fan even though she normally likes curry dishes, oh well!
Amazeballs. We had it as a side dish with dinner and then on a bed of mixed baby greens the next day for lunch with a light vinaigrette and sliced avocado. Restaurant worthy, so easy and delicious.
Increased curry to 2 Tbsp , allspice & turmeric each to 1 Tbsp.