Hazelnut Barley Pilaf

Hazelnut Barley Pilaf

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  • Each serving
  • 290 cal
  • 8g fat (1g sat)
  • 0mg chol
  • 160mg sodium
  • 51g carb
  • 8g fiber
  • 8g sugars
  • 7g protein


  • 1 tablespoon olive oil
  • 1/4 cup sliced leeks
  • 3/4 cup hulled barley
  • 3/4 cup brown basmati rice
  • 1/4 cup toasted hazelnuts, chopped
  • 3 1/2 cups vegetable broth
  • Salt and pepper to taste
  • 1/3 cup dried sour cherries


Preheat oven to 400° F.

In a large ovenproof pan with a lid, heat oil and cook leeks for 3 minutes. Add barley, rice and hazelnuts to the pan and stir¬ to toast grains until they become aromatic, 3 to 4 minutes. Stir in broth, salt and pepper, and bring the mixture to a rolling boil. Remove from the heat and stir in dried cherries.

Cover and cook in the oven for about 30 minutes. If the mixture becomes too dry, add a little more stock and continue cooking until grains are tender and liquid is absorbed.