Cherry Barley Pilaf Recipe
This Cherry Barley Pilaf takes a traditional dish to a whole new healthy level with multiple grains and dried fruits. A Pilaf is a dish in which rice is cooked in a seasoned broth with added spices, vegetables and whatever strikes your fancy. Can be easily doubled. Lasts all week in the fridge.
Recipe type: Side Dish
  • 2 teaspoons oil (canola or avocado)
  • 1 cup thinly sliced celery (or leek)
  • 2½ cups water
  • 3 cups chicken broth (I used low sodium, fat-free chicken broth. Vegetable broth works as well.)
  • ½ uncooked long cooking pearl barley
  • ½ cup rice blend or brown rice
  • ½ cup dried cherries (or currants or diced dried apricots or dried cranberries)
  • ¼ cup uncooked bulgur
  • ½ cup salted dry roasted sunflower seeds
  • ¼ cup chopped fresh parsley or 2 teaspoons dried parsely
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  1. Use a high sided frying pan or a dutch over and add oil and butter to pan.
  2. Add celery, cook on medium 4 minutes or until tender. Stir often.
  3. Add water, chicken broth, barley, and rice blend to celery, bring mixture to a boil.
  4. Cover, reduce heat and simmer 35 minutes.
  5. Stir in dried cherries and bulgur, cover, and simmer an additional 10 minutes or until grains are tender.
  6. Remove from heat.
  7. Stir in sunflower seeds, parsley, and pepper.
  8. Enjoy!
Recipe by Still Blonde After All These Years at