Barley Pilaf with Artichoke Heart - 10/03

[valchemist]

This was tasty and easy to make. Nothing to knock your socks off, just good comfort food. I used regular barley and just cooked it according to the package instructions. I used fresh garlic (not bottled) and I used about 4 or 5 tbsp of pesto (I don't think 2 would have been enough). I just mixed everything together in the large skillet where I cooked the artichokes instead of serving the artichokes on top of the barley.

Here is the recipe in case you haven't seen it...


* Exported from MasterCook *

Barley Pilaf with Artichoke Hearts

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c warm water
1 c quick cooking barley
1/4 tsp salt
1 tbsp olive oil
14 ozs quartered artichoke hearts -- drained and rinsed
1 tsp bottled minced garlic
2 tbsps pesto
1 tbsp lemon juice
15 ozs chickpeas -- drained and rinsed
1/2 c grated parmesan cheese

Combine the first three ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until tender. While barley cooks, heat the oil in a large nonstick skillet over medium high heat. Add artichokes and garlic. Saute 3 minutes, stirring frequently. Stir pesto, lemon juice, and chickpeas into the cooked barley. Serve artichoke mixture over barley. Top with cheese.

Source:
"Cooking Light, October 2003"



yield: 4 servings, serving size 1 cup barley mixture, 1/4 cup artichoke mixture, 2 tbsp cheese

405 cal (28% fat), 12.6 g fat, 17.5 g protein, 57.8 g carb, 8.7 g fiber

[Pico]

Looks good! Think this would be okay cold, Val? I'm thinking it might be nice to take for lunch. (Now if I only I could track down an October issue!)

[valchemist]

I will be eating it cold for lunch, Rachel. I am sure it will be yummy that way.

Val

[gertdog]

Am I wrong, or was this recipe also printed in the January 2003 issue? I haven't received the October issue yet, but I could swear I've made (and liked) this recipe before....

[valchemist]

funny. as I was tasting it, I thought -- wow, this dish seems very familiar. but I didn't do any research into it. let me see if I can find something similar in my mastercook repeaters file.

[valchemist]

how crazy is this???

it is the exact recipe. no wonder it seemed familiar!!!

why would CL do that. must be an error. the exact same recipe twice in one year.


* Exported from MasterCook *

Barley Pilaf with Chickpeas and Artichoke Hearts

Recipe By :Lorrie Hulston Corvin/Krista Montgomery
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups warm water
1 cup uncooked quick-cooking barley
1/4 teaspoon salt
2 tablespoons commercial pesto
1 (15-ounce) can chickpeas (garbanzo beans) -- drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon bottled minced garlic
1 (14-ounce) can quartered artichoke hearts -- drained and rinsed
1/2 cup (2 ounces) preshredded fresh Parmesan
cheese


Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until barley is tender and liquid is absorbed. Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice.
While the barley cooks, heat the oil in a large nonstick skillet over medium-high heat. Add garlic and artichokes; saute 3 minutes or until lightly browned.
Place 1 cup barley mixture into each of 4 bowls, and then top each serving with 1/4 cup artichoke mixture. Sprinkle each serving with 2 tablespoons of cheese.



Source:
"Cooking Light, Jan/Feb 2003"

[gertdog]

Okay, that IS crazy! But it would have been even more fun if you had liked it the first time and not this time (or vice versa). :p

[valchemist]

yes, it is comforting to know that I liked it equally both times around. :o :p (I checked my mastercook notes and I had given it a good review.)

[KristinK]

Wow, that is really weird. Trying to slide it by us by taking "Chickpeas" out of the title! Who was the recipe credited to this time around? (My October issue hasn't arrived yet.)

[gertdog]

It's in the "Superfast" section. The article is attributed to Lorrie Hulston Corvin (same as in January), with recipe contributions from David Bonom, Cynthia DePersio, and Jean Kressy. Poor Krista Montgomery- she got credit in January, but not now! ;)

[eliw23]

This was on my menu for this week. I must have missed the recipe back in January.

Who knew Barley Pilaf would be a frequent visitor in CL just like all those Pad Thai recipes! ;)

[helios7]

I agree with Val. Good basic comfort food. Quite yummy, but nothing amazing. While I appreciate the ease of convenience foods, I rarely find the taste to be OMG amazing.

But this will be a tasty lunch tomorrow. DBF and I will look forward to it.

[kristalsnow7]

I remember having this on my 'to try list' back in January, but I never got around to it. I'm glad it was mysteriously revived in the October issue since I might have forgotten about it. Anyway, I made this last night for dinner and thought it was tasty. I used about 4 cloves of regular garlic instead of bottled since I don't like the bottled stuff. And, I forgot to add the parmesan cheese at the end! But I didn't really miss it. The pesto and olive oil lent enough of a rich taste for me, and I really liked the artichokes sauteed with all that garlic. A breeze to make, too. I'd make this one again.