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Moroccan Barley

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Barley is an under-utilized whole grain. In this recipe, Chef Staib takes advantage of barley’s ability to absorb flavor. No boring barley here! Recipe courtesy of Chef Walter Staib of City Tavern and host of A Taste of History.

Serves 10


  • 6 cups water
  • 2 cups regular pearl barley, dry
  • 1 medium shallot, finely chopped
  • 1 garlic clove, chopped
  • 1 ½ tablespoons chopped fresh parsley
  • 1/8 teaspoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • Freshly ground pepper



  1. In a large saucepan, combine the water, and barley (Omit – and 1 teaspoon salt) and bring to a boil over high heat.  Cook about 25 minutes, until al dente.  Drain the barley in a colander and reserve.
  2. In the same saucepan, sauté the shallot and garlic in the olive oil over medium heat for 2 minutes, until golden.  Stir in the reserved barley, parsley, curry, cumin, and coriander.  Season with pepper to taste.


Photo by Flickr user countrymcitym

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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