I think barley has been the hardest for me to find good recipes for. I don’t know why.
I used to make the Three Grain Pilaf without the curry because I wasn’t sure if I liked curry. I have since found out that I do like curry so I add it now. For those not sure if they like curry, you could leave it out or just use a 1/4 of a tsp and see. It tastes fine without the curry, though you might to add some other seasoning to keep it from being bland. I would imagine one could use Cajun seasoning instead or Mrs. Dash or make up your own.
I haven’t cooked much barley, except for throwing some in a beef and vegetable soup every once in a while. I agree there aren’t many recipes out there for barley. I have about 1 1/2 pounds of pearl barley in my pantry as well as everything else required for the recipe, so I will have to try this recipe soon.
I love curry but, unfortunately most of my family does not like it, so I don’t make anything with curry in it for our normal dinners. I have one daughter that recently decided she loves curry, so when just the two of us are home I sometimes make us a dish with curry in it, otherwise we just get to eat it at restaurants. I have had some really bad curry in restaurants, so I usually only order curry dishes in Indian and Asian restaurants. I used to make a lot of Indian curry dishes, but haven’t made most of them in years since my husband doesn’t like curry at all.
I might just have to make two batches of your pilaf. One batch with the curry for my daughter and myself and one batch for the rest of them without the curry and just use some other seasoning instead. I wonder if cumin would be good in it. Many curry powders have cumin in them and my husband seems to eat everything I cook with cumin in it.