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Grid Iron Meat

GRID IRON GOURMET / THE KITCHEN

Simple Barley Pilaf

Barley makes a brilliant slow-carb base for winter meals — nutty, soothing and far more satisfying than rice. This pilaf is cooked gently with onions, garlic and stock until each grain is tender but still has a little bite. It’s ideal alongside chicken thighs, lamb shoulder, or anything that produces rich tray juices for the barley to soak up.

INGREDIENTS
  • 200g pearl barley, rinsed
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, sliced
  • 1 bay leaf
  • 500ml chicken or vegetable stock
  • ½ tsp sea salt (adjust depending on stock)
  • Black pepper
  • Small handful parsley, finely chopped
  • Optional: zest of ½ lemon, or a spoon of capers for brightness
METHOD

  1. Warm the olive oil in a medium saucepan over a medium heat.
  2. Add the onion and garlic, cooking for 3–4 minutes until softened but not browned.
  3. Stir in the rinsed barley so every grain is lightly coated in the oil.
  4. Add the bay leaf, stock, salt and pepper. Bring to a gentle simmer.
  5. Reduce the heat to low, cover with a lid and cook for 30–35 minutes, stirring once or twice.
  6. When the barley is tender with a slight chew, remove the pan from the heat and cover for 5 minutes to steam.
  7. Stir through the parsley and optional lemon zest or capers.
  8. Taste and adjust seasoning — barley loves a final pinch of salt.
  9. Serve warm as a base for chicken, lamb, pork or roasted vegetables.

Multi-Cooker Option (Ninja Foodi MAX)

  1. Set the Foodi to Sauté. Soften the onion and garlic in the olive oil.
  2. Add barley, bay leaf, stock, salt and pepper.
  3. Switch to Pressure Cook → High → 15 minutes.
  4. Allow 10 minutes natural release, then open the lid.
  5. Stir through parsley and lemon zest/capers, and rest for 5 minutes before

Sides

  • Grilled courgettes with herbs – Soft, charred edges pair well with the nutty barley.
  • Roast peppers and tomatoes – Bright and juicy against the pilaf’s warmth.
  • Garlic wilted greens – Quick and earthy.
  • Chicken thigh traybake – Pour the tray juices straight over the barley.
  • Slow-cooked lamb shoulder – Let the barley soak up its richness.

Matches

  • Lemon, parsley, bay, oregano
  • Roast peppers, tomatoes, courgettes
  • Cumin, paprika, garlic
  • Olives, capers, anchovy
  • Broth-based sauces, lamb juices, chicken fat
Preparation Time: 5 mins
Cooking Time: 30–40 minutes (15 minutes under pressure)

Hot Tips

  • Rinse barley well — it reduces cloudiness in the broth.
  • If the grains are still firm but the liquid is absorbed, add a splash of hot water and cook for a few minutes more.
  • Leftover pilaf is superb fried the next day with a handful of greens or an egg.
  • Add lemon zest only at the end to keep it fresh and punchy.

Print recipe

Pairings

Red Wine

  • Light Pinot Noir – Soft tannins suit barley’s gentle nuttiness.
  • Gamay – Fresh and bright, especially good with lamb served alongside.
  • Montepulciano d’Abruzzo – Slightly deeper but still food-friendly.

White Wine

  • Vermentino – Herbal notes that suit the pilaf’s simplicity.
  • Soave – Clean and mineral.
  • Albariño – Lively acidity, good with lemony versions.

Beer & Cider

  • Pale ale – Balances richness if served with meat.
  • Wheat beer – Soft and aromatic.
  • Dry cider – Crisp and refreshing next to barley.

Non-Alcoholic

  • Sparkling water with lemon peel
  • Alcohol-free lager
  • Herbal teas such as mint or lemon balm

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