Side Dish: Canada – Canadian Prairies (Saskatchewan) – Saskatchewan Barley Pilaf

Serving Size: 6

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 55 min

Ingredients

- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) canola or vegetable oil
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 2 medium carrots, peeled and diced, about 1 cup (120 g)
- 2 cloves garlic, minced (about 6 g)
- 1 1/2 cups (255 g) pearl barley, rinsed and drained
- 4 cups (960 ml) low-sodium chicken stock or vegetable stock
- 1 bay leaf (about 0.5 g)
- 4 sprigs fresh thyme (about 4 g) or 1 tsp (1 g) dried thyme
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (14 g) unsalted butter, optional, for finishing
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped, for garnish

Instructions

Short Description:
A hearty prairie-style pilaf made with locally grown pearl barley sautéed with onions and carrots, simmered in stock and finished with thyme and fresh parsley. Nutty, rustic, and a perfect accompaniment for roasted or grilled mains.

Regional Notes:
This Saskatchewan version highlights locally grown barley and simple root vegetables common to the Canadian Prairies. Unlike rice-based pilafs, it uses pearl barley for a chewier, nuttier texture and is seasoned simply with thyme and parsley to emphasize local agricultural produce.

1. Heat the butter and oil in a medium-large heavy-bottomed saucepan over medium heat until the butter melts and foams.
2. Add the diced onion and carrots and cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 6–8 minutes.
3. Stir in the minced garlic and cook 30–45 seconds until fragrant.
4. Add the rinsed pearl barley to the pan and toast, stirring, for 2 minutes so the grains are coated and slightly fragrant.
5. Pour in the stock, add the bay leaf and thyme sprigs, and bring the mixture to a gentle boil.
6. Reduce heat to a low simmer, cover the pan partially (lid slightly ajar), and cook until the barley is tender and most of the liquid is absorbed, about 25–30 minutes for pearl barley. Stir once or twice during cooking to prevent sticking; add a splash of hot water or stock if the mixture dries before the barley is tender.
7. Remove from heat, discard the bay leaf and thyme sprigs (if used), and stir in the optional 1 tbsp (14 g) butter for a silkier finish. Season with additional salt and pepper to taste.
8. Let the pilaf rest, covered, for 5 minutes, then fluff with a fork and stir in the chopped parsley.
9. Transfer to a serving dish and garnish with a few extra parsley leaves. Serve warm as a side to roasted meats, grilled vegetables, or game.