Lemon Barley Pilaf: French Fridays with Dorie

Lemon Barley Pilaf: French Fridays with Dorie

Lemon Barley Pilaf

I cook a lot of brown rice and make pilafs often, so when I read over Dorie's recipe I decided to simplify it and cook the barley in a rice cooker like I do with most grains. I have used pearl barley before in soups and the texture is terrific, but I found I kept having to add more water to the barley because it was just too hard. Even fully saturated with 4 cups of broth/water to 1 cup of barley I found it to be too chewy. It reminded me of kasha which I do not love. I think the flavoring and the vegetable mixture is wonderful, and I will use these ingredients in a brown rice pilaf, but for myself and my family barley pilaf was not a hit. 

Here is my recipe for the pilaf based on

 Dori Greenspan's Lemon Barley Pilaf recipe.


by Diane Balch


  • 1 cup of cooked pearl barley or other grain: rice or quinoa would work well.
  • 4 cups of chicken broth
  • 2 tablespoons of butter
  • 1 bay leaf
  • 1 carrot minced
  • 1 red pepper minced
  • 4 scallions minced
  • salt and pepper to taste
  • 1 lemon's zest
Read the whole recipe on Simple Living and Eating