Chicken Barley Pilaf, حنطة مفلفلة مع الدجاج والخضار Servings: 4

Chicken Barley Pilaf


  • 2 cups pearl barley
  • 1 lb boneless chicken breasts, cut into bite size pieces
  • 1 cup sliced mushrooms
  • 6 stalks celery, sliced
  • 2 medium carrots, sliced
  • 1 medium leek, sliced (white part and some of the greens)
  • 3 tsp. cooking oil
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • Salt and black pepper, to taste
  • 2 cups water


  1. Rinse and soak the barley for 20 - 30 minutes and drain.

  2. Heat a saucepan over medium heat until hot.  Add the barley and cook for 5 or 6 minutes until lightly toasted.  Remove from the pan and set aside.

  3. Cut the chicken into bite sized pieces, season with cinnamon, nutmeg, salt and pepper and cook them in 2 tsp. of oil.  Remove the chicken from the pan and set aside.

  4. Add 1 tsp. of oil to the saucepan and stir fry the leek, carrots and celery for a few minutes.

  5. Stir in the mushrooms and cook until the vegetables are tender.

  6. Return the chicken and toasted barley, add water, salt (to taste).  Bring to a boil, lower the heat and cook until the barley is tender.