Review Barley and Bow Tie Pilaf with Figs Lemon and Thyme Chupa

[Guest guest]

This was so lovely!! It felt very extravagant and tasted much richer

than I expected. Chupa, thank you so much for posting this recipe!

__________

 

Barley and Bow Tie Pilaf with Figs Lemon and Thyme

 

2 tablespoons olive oil, divided use

1 cup chopped yellow onion

1/2 cup pearl barley

1 1/4 to 1 1/2 cups broth

8 ounces bow-tie pasta

1 cup figs, stemmed and halved or quartered

1/2 cup chopped, toasted almonds, walnuts or pecans (optional)

3 tablespoons chopped fresh thyme leaves (or 1 teaspoon dried thyme

leaves)

3 tablespoons chopped fresh parsley

1 1/2 teaspoons finely grated lemon zest

Salt, to taste (optional)

 

Heat 1 tablespoon oil in small saucepan over medium heat. Add onion.

Cook, stirring frequently, until onion is golden. Add barley; stir

for 1 1/2 to 2 minutes to toast. Add 1 1/4 cups broth, cover and

bring to a boil, then reduce heat and simmer gently for 35 minutes.

 

Add figs (and remaining broth if needed), recover and continue

cooking for 5 minutes or until barley is tender and liquid is

absorbed.

 

Meanwhile, cook pasta as package directs. Drain pasta and turn into

serving bowl. Toss with remaining tablespoon of olive oil. Stir in

cooked barley and figs, nuts, thyme, parsley, lemon zest and salt.

Serve warm.

 

Entrée Variation: Stir in 1/2 pound browned lean TVP or tofu chunks.

 

Leftover Lunch:

Toss chilled pilaf with your favorite salad dressing and serve in a

cantaloupe or bell pepper half.

Or spoon into whole grain pita bread for an on-the-go lunch.

 

Makes about 6 cups (8 servings)

 

Nutrients per serving (3/4 cup): Calories 248 (15% calories from

fat); Protein 6 g; Total Fat 4 g (Saturated Fat 1 g); Carbohydrate 47

g; Cholesterol 0 mg; Dietary Fiber 6 g; Sodium 160 mg.

 

Source: Valley Fig Growers