Hazelnut Barley Pilaf
Serves: 4 to 6
Lynne Vea says, “You’ll be thrilled with the aromas this dish creates as it bakes. The addition of Northwest dried cherries makes it absolutely delicious.”
Barley’s nutritional profile is much like that of wheat but it contains more fiber, thiamin, riboflavin and lysine, making it a more balanced protein. Our bulk organic hazelnuts are grown by Meridian Organic Hazelnuts of Aurora, Ore., and the dried sour cherries come from Meduri Farms of Dallas, Ore.
- 1 tablespoon olive oil Add to list
- 1/4 cup sliced leeks Add to list
- 3/4 cup hulled barley Add to list
- 3/4 cup brown basmati rice Add to list
- 1/4 cup toasted hazelnuts, chopped Add to list
- 3 1/2 cups vegetable or chicken broth Add to list
- Salt and pepper to taste Add to list
- 1/3 cup dried sour cherries Add to list
In a large ovenproof pan with a lid, heat the oil and cook the leeks for 3 minutes. Add barley, rice and hazelnuts to the pan and stir-fry to toast the grains until they become aromatic, 3 to 4 minutes. Stir in the broth, season with salt and pepper, and bring the mixture to a rolling boil. Remove from heat and stir in dried cherries.
Cover and place in a 400º F oven for about 30 minutes. If the mixture becomes too dry, add a little more stock and continue cooking until the grains are tender and the liquid is absorbed.
Note: The pilaf cooks faster if you use pearled barley and white basmati rice, but you lose some texture and nutrition in the substitution. Reduce the liquid to 2 1/2 cups if you choose these ingredients.
Recipe by, PCC Chef
Source: Sound Consumer January 2007
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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