This flavorful pilaf combines nutty barley with fresh mint for a light and refreshing side dish. It’s easy to make and perfect for adding a wholesome touch to any meal.
Start by heating some olive oil in a heavy pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. Toss in the carrot, celery, and a pinch of salt, and cook for another couple of minutes. Next, add the barley and stir it around so it gets coated in the oil. Keep cooking and stirring until the barley turns a nice golden brown, which should take about 5 minutes.
Pour in the chicken stock, water, thyme, and sage, then give everything a good stir. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer, covered, until all the liquid is absorbed—this usually takes around 45 minutes. Once it’s done, take the pot off the heat and gently mix in the fresh mint. Put the lid back on and let it sit for 5 to 10 minutes so the flavors can meld together before serving.
- Rinse the barley well before cooking to remove excess starch.
- Use vegetable or chicken broth instead of water for extra flavor.
- Stir gently after adding the mint to keep the leaves fresh and vibrant.
This dish is hearty and refreshing at the same time. The nutty flavor of barley pairs beautifully with the bright, cool taste of mint. It’s a healthy option that is easy to make and perfect for any meal.
Serve warm or at room temperature as a side dish with grilled meats or roasted vegetables. It also works well as a light lunch when topped with a dollop of yogurt or a sprinkle of feta cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it seems dry. Barley pilaf can also be enjoyed cold as a salad.
