Lemon barley pilaf from Around My French Table: More Than 300 Recipes from My Home to Yours (page 383) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mediterranean swordfish with frilly herb salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on March 21, 2022

    I saw the helpful notes about not adding all of the liquid called for, but I completely spaced that I had read that advice until after I had already added it. (Sigh.) I removed a bit but overall I agree with Laura and Jane and wouldn’t add the water next time. The flavor was good but the barley was too soft from all the liquid.

  • aeader on January 09, 2022

    Echoing the previous reviewers, we found this a very tasty side dish that was simple and easy to prepare. I decreased the liquid to 2 cups total and used all vegetable broth, however that was still too much liquid. Next time I'll use just 1.75 cups. I used grapeseed oil in lieu of butter, and used a whole (small) red pepper instead of 1/2. We liked that the vegetables still had some crunch. Will definitely make this again.

  • Delys77 on February 08, 2016

    I will chime in and say that this is quite good and very easy. Surprisingly I was also worried about the amount of water but I had to let it rest for closer to 15 minutes and by the time I served it was actually just right. On the whole a great, healthy and simple side. The only change I made is I went with olive oil instead of butter.

  • Jane on September 10, 2014

    A flavorful side dish that requires little attention once simmering away. I liked the addition of finely diced carrots and red pepper at the end. I agree with the other 2 notes that there is too much liquid - skip the water.

  • Melanie on July 14, 2014

    This was a nice and simple recipe, will definitely make again - very easy to have this simmering away while tending to other things in the kitchen. I used vegetable stock and water and thought there was plenty of flavour in the finished dish. Served with the Ottolenghi chickpea saute for work lunches, holds up well with reheating. (I forgot to check here for comments before making but agree with Laura's comment below, the suggested quantity of liquid is a tad too much)

  • Laura on May 30, 2011

    Pg. 383. We really liked this! It's quite simple and made a nice accompaniment to roast chicken and green beans with lemon. One tip: The recipe calls for 1.75 cups of chicken broth and .5 cup of water to be added to the barley. Not all of the liquid was absorbed, even though the barley was fully cooked. In the future, I would omit the 1/2 cup of water. And I will definitely make this again.

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