Name: Barley Pilaf With Citrus, Dried Fruit, and Nuts
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 tablespoons (about 23 ml) extra-virgin olive oil, plus more for drizzling; 1/2 medium yellow onion (4 ounces; 113 g), finely chopped; 2 large cloves garlic, minced; 1/2 teaspoon ground cardamom; 1 cup pearled barley (7 ounces; 200 g); 1 1/2 teaspoons Diamond Crystal kosher salt (about 5 g), plus more to taste; for table salt, use half as much by volume or use the same weight; 1 1/2 cups (360 ml) homemade or store-bought unsalted chicken or vegetable stock; 1 1/2 cups (360 ml) apple juice; 1 large bay leaf; 2 oranges, such as Cara Cara, blood, and/or navel, cut into suprèmes; 1/2 grapefruit, cut into suprèmes; 3/4 cup toasted nuts such as pine nuts, chopped almonds, and/or chopped pistachios (4 ounces; 113 g); 1/2 cup dried apricots and/or dried currants (3 ounces; 85 g), finely chopped; 1/4 cup prunes (1 1/2 ounces; 43 g), finely chopped (optional); Freshly ground black pepper; 1/3 cup (13 g) chopped flat-leaf parsley leaves and tender stems; 1/4 cup (10 g) roughly chopped fresh mint leaves; 1 1/2 teaspoons finely grated orange zest

Barley Pilaf With Citrus, Dried Fruit, and Nuts

This barley pilaf is cooked in stock and apple juice, then tossed with citrus, dried fruit, and nuts for a bright, textured dish.

55 min total 10 min prep 40 min cook 8 290 cal

Instructions

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1 In a large saucepan, heat oil over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cardamom and cook until fragrant, about 30 seconds. Add pearled barley and salt and stir to coat in oil. Cook, stirring occasionally, until barley is golden with a nutty aroma, about 5 minutes.
2 Add stock, apple juice, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cook, covered, until liquid is mostly absorbed and barley is tender and pleasantly chewy, about 20 minutes.
3 If needed, drain barley in a colander to remove any excess liquid, then transfer to a mixing bowl. Add a generous drizzle of olive oil and toss until barley is lightly coated and glossy. Add cara cara, blood, and/or navel oranges, grapefruit, pine nuts, almonds, and/or pistachios, dried apricots and/or currants, and prunes, if using. Season with black pepper and additional salt to taste. Gently toss until well-incorporated. Let sit for about 5 minutes to allow excess steam to dissipate. Add parsley, mint, and orange zest just before serving, and stir gently to incorporate. Serve warm or chilled.