This easy barley pilaf recipe with cranberries and almonds makes a delightful side dish recipe that's full of warming flavors that are reminiscent of fall and winter! It's the perfect barley side dish to add to weeknight dinners or to make for special occasions such as Thanksgiving or Christmas dinner.
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Why You Will Love This Barley Pilaf Recipe
- Alternate Cooking Method. We all know that the kitchen gets really busy when cooking for holidays. If there's not enough space in the oven or on the stove, the Instant Pot is a great way to save space and cook a variety of dishes, including these Easy Instant Pot Soups.
- Quickly Cook Barley. In less than 30 minutes this barley side dish with cranberries is ready to serve. It's also great to meal prep for easy meals during the week.
- Versatile Recipe. There's lots of room to make changes to make a pilaf to your tastes but you also have the option of cooking it in the Instant Pot or on the stove.
- Budget-Friendly. With only five ingredients, barley pilaf makes an inexpensive option for a whole-grain pilaf to add to your meal.
- Nice Alternative to Rice. If you're looking to add more whole grains to your menus, barley makes a great rice substitute.
What is Barley?
Barley is one of the earliest known cereals to be cultivated and is a staple around the world, especially in regions where it's too cold to grow wheat. Barley is sold in two forms. Hulled barley (also known as pot barley) and pearl barley.
- Hulled barley is minimally processed to remove only the tough inedible outer hull. It is considered a whole grain, and it takes a long time to cook.
- Pearl barley has been polished, or “pearled,” in order to remove some of the outer bran layers along with the hull. Most of the barley found in the supermarket is pearl barley.
Both types of barley are used in soups, broths, and stews. Pearl barley can be boiled and served as an alternative to rice.
Ingredients
- Uncooked Pearl Barley: Make sure that when you buy barley, you go for the pearled one. If you buy hulled barley the cooking time will be very different as it needs to cook longer.
- Chicken or vegetable broth: You can choose whichever you prefer. There is no right or wrong here. If you do not have vegetable or chicken broth you can add water and some salt.
- Onions: I used regular onion here.
- Olive oil- We use it to sauté onions and barley.
- Dried cranberries: These berries are festive but you can also use raisins as well. Love cranberries? You might be interested in seeing these Sweet and Savory Cranberry Recipes!
- Toasted slivered almonds: You can replace them with pecans or walnuts instead.
Variations
If you're looking for a few ways to add more flavor, here are a few ideas to give you an idea of the versatility of this barley side dish.
- Fresh herbs. Just about any will work, but rosemary and thyme work especially well with the almonds and cranberries. Stir these in at the end of cooking for the best flavor!
- Hints of Citrus. Add some zested orange peel or lemon peel just before serving for a burst of citrus flavor. You can also squeeze in a bit of lemon juice as well.
- Garnish. For added flair and color sprinkle the top with some chopped parsley or diced green onions.
How to Make Barley Pilaf in the Instant Pot
Step 1. Place the barley, chopped onion, and dried cranberries in the Instant Pot.
PRO TIP: Make sure you rinse the barley thoroughly to get rid of the starches and prevent sticking. The better you rinse, the less sticky the barley will be.
Step 2. Add your broth to the Instant Pot.
Step 3: Stir the ingredients together. Seal the lid and make sure the steam valve is in a sealed position. Set the pot on high pressure (pressure cook) for 20 minutes.
Step 4. Let the Instant Pot naturally release for 15 minutes, then carefully turn the vent to quick release. Remove the lid, add the almonds and fluff the barley with a fork.
Serve warm as the perfect side dish with Lemon Garlic Roasted Chicken Legs and Sweet Potato Casserole.
How To Store
Store: I really hope you do not have leftovers of this instant pot barley pilaf because it is a super delicious side dish. If you do have some left, allow it to cool to room temperature. Then place it in an airtight container and store it in the fridge for up to three days. Alternatively, if you have a lot, you can freeze barley for up to three months.
Reheat: Warm up your leftover cooked pearl barley on the stove. I suggest adding at least a tablespoon of water to the pot to introduce a bit of moisture to the barley as it reheats. You can also heat it in the microwave. If it's frozen, be sure to thaw it out in the fridge overnight before serving.
What to Serve with Barley Pilaf
Most pearl barley recipes go with a wide variety of dishes! Here are some suggestions to consider when planning out your meal.
- Enjoy More Holiday Side Dishes: Serve it with your best turkey recipes or ham along with sausage pumpkin pinwheels appetizers, cranberry apple chutney, sausage stuffing, potatoes au gratin, and green beans almondine for a wonderful meal that everyone will love.
- Serve it with some gluten-free Thanksgiving sides to accommodate all your guests!
- Don't Forget Dessert: Whether it's a whiskey pumpkin pie or a cranberry custard pie, your holiday meal deserves a great finish!
- All-Occasion Side for Your Main Dish: You don't have to wait until the holidays to enjoy this cooked pearl barley recipe! It's great with all types of dishes from Sheet Pan Chicken and Lemon Thyme Chicken Thighs to the best Roasted Pork Recipes or even with pork chops.
💡Expert Tips
- Make sure you are using pearl barley when making this instant pot barley recipe! If you are using hulled barley it will require longer to cook.
- Only use natural release for 15 minutes and then release the rest of the pressure. The barley will continue to cook even during venting and you don't want it to end up mushy.
- Don't forget to rinse your barley. Barley is quite starchy and rinsing it well will make it less sticky after it's cooked.
- Cooking on the stove top? You can cook it for slightly less time if you prefer it a bit more firm.
🙋♀️ Recipe FAQs
It has a chewy texture and nutty flavor, and it is absolutely delicious. The easiest way to cook pearl barley is either on the stove, the same way you would cook rice, or in the Instant Pot, as we will do today.
Yes, you can but a few things change to make this barley recipe on the stove. The ingredients are slightly different as you need more liquid and I recommend starting with a sauté first. It also will need to cook a bit longer than the Instant Pot. Check the recipe card for the full details. The process changes just slightly when making it on the stove.
More Side Dish Recipes
📖 Recipe
Easy Barley Pilaf (Instant Pot or Stove)
Equipment
Ingredients
Instant Pot Barley
- 1 cup pearl barley uncooked
- 2 cups chicken or vegetable broth
- 1 medium onion
- ½ cup dried cranberries
- 2 tablespoons slivered almonds toasted
Stove Top Barley Pilaf
- 1 cup pearl barley uncooked
- 3 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- ½ cup dried cranberries
- 2 tablespoons slivered almonds toasted (for topping)
Instructions
How to Make Barley Instant Pot
- Rinse the barley thoroughly to get rid of the starches and prevent sticking.
- Place barley, onion, dried cranberries, and broth in the Instant Pot. Seal the lid and make sure the steam valve is in a sealed position. Set the pot on high pressure (pressure cook ) for 20 minutes.
- Let Instant Pot naturally release for 15 minutes, then carefully turn the vent to quick release. Remove the lid, add the almonds and fluff the barley with a fork.
- Serve warm.
How to Cook Pearl Barley Pilaf on the Stove
- Thoroughly rinse the pearl barley under cold water to eliminate starches, which helps to prevent sticking.
- Heat a bit of oil in a large saucepan over medium heat. Add the chopped onion and cook until it's translucent and slightly golden.
- Add the rinsed barley to the pot with the onions and stir for a couple of minutes to toast it slightly.
- Pour in 3 cups of chicken or vegetable broth.
- Bring the mixture to a boil, then reduce the heat to low heat. Cover pan with a lid and let it cook for about 35 minutes, or until the barley is tender and has absorbed the liquid. Check occasionally and stir to ensure it doesn't stick to the bottom.
- Stir in the dried cranberries. Cook for an additional 5 minutes, or until the barley is fully cooked and the cranberries are plump.
- Once the barley is cooked, remove the pot from heat, fluff the barley with a fork, and stir in the toasted slivered almonds.
- Serve the pilaf warm as a delightful side dish.
Notes
- Make sure you are using pearl barley when making this instant pot barley recipe! If you are using hulled barley it will require longer to cook.
- Only use natural release for 15 minutes and then release the rest of the pressure. The barley will continue to cook even during venting and you don't want it to end up mushy.
- Don't forget to rinse your barley. Barley is quite starchy and rinsing it well will make it less sticky after it's cooked.
- Cooking on the stove top? You can cook it for slightly less time if you prefer it a bit more firm.
- How to store leftovers: Store them in the refrigerator for up to three days in an airtight container. Warm it up on the stove or in the microwave by adding a tablespoon of water.
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