Monday, 11 February 2019

Barley Dressing Pilaf

Yet another item on the theme of things flavoured like stuffing or dressing, but not stuffing. Except, of course, you totally could use this as stuffing. In that case I would cook the barley plain, mix it with the vegetables as they come out of the skillet, and stuff it all into my chicken/turkey/duck while it was still as hot as possible, and put it in the oven to roast at once.

Anyway, that was not what I did. I baked some chicken thighs and served it with them and some peas from the freezer. Gravediggers, if I may digress for a moment, and my! Don't they freeze well! They look - they are - a bit pale and wrinkly but they are such delicious peas. They made Mr. Ferdzy and Mom much happier about eating this dish, which is barley and they don't like barley. Too bad. I don't make them suffer often given how much I love the stuff myself, and they had to concede that this was pretty damn tasty, for barley. 

My other stuffing-inspired recipes are Stuffing or Dressing Bread and Dressing (or Stuffing) Flavoured Baked Beans.

4 to 6 servings
1 hour 30 minutes - 20 minutes prep time

Dressing Style Barley Pilaf

1 medium carrot
125 grams (1/4 pound) peeled celeriac
OR 2 large stalks of celery
2 medium onions
2 tablespoons chicken fat, bacon fat, OR mild vegetable oil
1 recipe Classic Poultry Seasoning
freshly ground black pepper to taste
3/4 cup pot barley
2 1/4 cups unsalted chicken OR unsalted vegetable stock
1/2 teaspoon salt

Peel and grate the carrot. Peel and grate the celeriac. Peel and chop the onions finely. (If using celery, trim and chop finely.)

Heat the fat or oil in a large skillet over medium-high heat. Add the prepared vegetables and cook, stirring regularly, until softened and reduced in volume. They should not get more than a very little browned. Add the poultry seasoning and pepper, and mix in well - they should go in when the vegetables still have a few minutes to cook.

Transfer the vegetables to the pot of a rice-cooker. Add the barley, stock, and salt. Turn on the rice-cooker and cook until done. Let the finished dish sit in the rice-cooker for 10 minutes or so after it turns off. Transfer to a serving dish, fluffing it up, and serve.




Last year at this time I made Skillet Chicken Döner.

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