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.
Its worth a try.
I was looking at one of my books tonight and saw a recipe for Cajun Barley. It said if you didn’t have a Cajun seasoning mix you could substitute by adding minced garlic (already in the pilaf recipe), add lots of pepper and a pinch of cumin, paprika and oregano.