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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

PORK, CHORIZO SAUSAGE & BARLEY PILAF Recipe

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This recipe for PORK, CHORIZO SAUSAGE & BARLEY PILAF 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!
Category:
Category:
Ingredients:  
Ingredients:  
½ LB. CHORIZO, CUT INTO CHUNKS
1 MEDIUM ONION AND ONE CLOVE OF GARLIC, MINCED
½ TEASPOON FRESH THYME, CHOPPED
1 CUP PEARL BARLEY
3 CUPS CHICKEN BROTH
SALT AND PEPPER TO TASTE
½ 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
• ARUGULA

 

 

 

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