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CHORIZO BARLEY PILAF Recipe

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This recipe for CHORIZO BARLEY PILAF, by , is from HELEN'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
HELEN SHEPERT

Category:
Category:

Ingredients:  
Ingredients:  
LB. CHORIZO, CUT INTO CHUNKS
1 MEDIUM ONION AND ONE CLOVE OF GARLIC, MINCED
TEASPOON FRESH THYME, CHOPPED
1 CUP PEARL BARLEY
3 CUPS CHICKEN BROTH
SALT AND PEPPER TO TASTE
CUP SLICED GREEN OLIVES
CHOPPED FRESH PARSLEY, FOR GARNISH
MIXED GREENS, IF DESIRED

Directions:
Directions:
SAUTE THE CHORIZO IN A LARGE FRYING PAN UNTIL LIGHTLY BROWNED. REMOVE FROM PAN.

ADD ONION & GARLIC TO PAN AND SAUTE. STIR IN THE THYME AND BARLEY, TOSSING UNTIL WELL COATED.

ADD THE STOCK AND CHORIZO. HEAT TO BOILING. REDUCE THE HEAT AND SIMMER, COVERED, UNTIL ALL THE LIQUID HAS BEEN ABSORBED AND THE BARLEY IS TENDER, 35 40 MINUTES. ONCE COOKED, REMOVE FROM HEAT AND ADD SALT AND PEPPER.

STIR IN OLVES AND GARNISH WITH FRESH PARSLEY.

SERVE OVER A BED OF ARUGULA OR MIXED GREENS, IF DESIRED.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
SHOPPING LIST:
CHORIZO
ONION / GARLIC
FRESH THYME AND PARSLEY
PEARL BARLEY
GREEN OLIVES
ARRUGULA

 

 

 

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